Now that the weather is starting to feel more like fall, I’m ready to break out all the soup and chili recipes I’ve been waiting to try!
4 cups reduced sodium chicken broth (2 cans)
1 pkg (9 oz) refrigerated cheese tortellini
1 can (15 oz) cannellini beans, drained and rinsed
1 can (14.5 oz) Italian diced tomatoes (I thought I had a can but didn’t, so I used it crushed tomatoes instead – I prefer the diced tomatoes)
1 1/2 tsp dried basil
1 Tbsp cider vinegar
shredded parmesan cheese for topping
In a large stock pot, bring broth to a boil. Stir in tortellini. Reduce heat, simmer uncovered for 4 minutes, stirring occasionally.
Stir in beans, tomatoes and basil. Simmer for an additional 5 minutes or until pasta is tender. Stir in vinegar.
Sprinkle with parmesan cheese and ground pepper if desired.