Tortellini-Basil Soup

By á-4131

6 servings, 1 cup each
5 points plus

Ingredients

• 4 cups canned low-sodium chicken broth (I used vegetable broth...no one noticed)
• 1 (9 oz) package fresh cheese-filled tortellini, uncooked
• 1 (15 oz) can cannellini beans, drained
• 1 cup chopped fresh tomato
• 1/2 cup shredded fresh basil
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/3 cup freshly grated Parmesan cheese
• 1 1/2 tsp freshly ground pepper

Preparation

Step 1

Bring broth to a boil in a large Dutch oven. Add tortellini, and cook 6 minutes or until tender. Stir in beans and tomato. Reduce heat, and simmer 5 minutes or until thoroughly heated. Remove from heat; stir in basil, vinegar and salt.

Ladle soup into individual bowls; sprinkle evenly with cheese and pepper. Yield: 7 cups