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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Basil Tortellini Soup Recipe

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This recipe for Basil Tortellini Soup is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 c. chicken broth or stock
1 package (9 oz.) refrigerated cheese tortellini
1 can (15 oz.) white kidney or cannellini beans, rinsed
and drained
1 cup chopped fresh tomato
1 cup chopped baby zucchini
1/3 to 1/2 c. shredded fresh basil
1 to 2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/3 c. shredded Parmesan cheese
1/3
Directions:
Directions:
In a large saucepan, bring broth to a boil. Add tortellini, cook until just tender, about 6 minutes. Stir in beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese.
Personal Notes:
Personal Notes:
When I double this recipe, I use 1 box of chicken broth and 1 box of chicken stock. Other veggies may be added and amount varied for preference. Good served with crusty bread and green salad.

 

 

 

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