Wednesday, September 6, 2017

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

Course: Main Soup
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Yield: 6 servings
  • 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
  • 13-12 cup shredded fresh basil
  • 1-2 tablespoons balsamic vinegar
  • 14 teaspoon salt
  • 18-14 teaspoon pepper
  • 13 cup shredded Parmesan cheese
  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.)

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