- Bring chicken broth to a boil in large pot over medium heat and add the tortellini.
- Cook tortellini for 4 minutes and stir in the beans and undrained tomatoes. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
- Remove pot from heat and stir in the basil, vinegar, salt and pepper. Ladle into soup bowls and garnish with Parmesan cheese.
Cooking Method
Boil
Prep Time
<10min
Cook Time
Cook tortellini for 4 minutes. Stir in the beans and tomatoes, simmer for 5 minutes.
Ingredients
- 4 cups reduced-sodium chicken broth
- 9 oz. fresh chicken tortellini or cheese tortellini
- 1-15 oz. can cannellini beans, drained and rinsed
- 1-15 oz. can diced Italian-style tomatoes
- 1/4 cup fresh basil, chopped
- 1 1/4 Tbsp. balsamic vinegar
- 1/4-1/2 tsp. salt
- 1/4 tsp. black pepper
- Parmesan cheese, grated for garnish
Features
Low-sodium
Nutrition Facts (per serving)
Yields 6 cups