Basil Tortellini Soup

Fall weather is just around the corner,

and this week we have had a bit of a taste

of the cooler weather to come.

The fresh cooler weather

plus some crisp fresh basil from a friend

prompted me to make this new recipe -

my first hot soup meal of the season.

Fresh chopped tomatoes from our garden,

cheese tortellini, and fresh basil ...

these ingredients and a few more

made a very tasty soup!

Click on the "source" link below the

little photo to print ...

Basil Tortellini Soup

Source: tasteofhome.com

Course: Main Soup

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Yield: 6 servings

Serves: 6

Ingredients

• 4 cups chicken broth
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 cup chopped fresh tomato
• ¹⁄₃-¹⁄₂ cup shredded fresh basil
• 1-2 tablespoons balsamic vinegar
• ¹⁄₄ teaspoon salt
• ¹⁄₈-¹⁄₄ teaspoon pepper
• ¹⁄₃ cup shredded Parmesan cheese

Directions

1. Directions: In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, 7-9 minutes. Stir in beans, tomato and basil. Reduce heat; simmer, uncovered, 5 minutes. Add vinegar, salt and pepper. Serve with cheese. Yield: 6 servings. 

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(Note: This recipe from Taste of Home lists that the yield is 6 servings; I would say that it is more like 3 servings, especially if used as the main dish.)