Tortellini Soup #629 9/02

Categories:
Italian, soups-stews

4 cups chicken broth; 3C. condensed, 1 water
1 package 9 0z Cheese tortellini; Refrigerated
2 15 oz can cannellini (white kidney beans)
1 14 1/2 oz can diced tomatoes
1 1/2 teaspoon dried basil
1 tablespoon balsamic vinegar
shredded parmesan cheese
coarsely ground pepper

In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer uncovered for 4 minutes, stirring occasionally. Stir in the beans, tomatoes, and the basil. Simmer for 4 to 6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with parmesan cheese and pepper.

Contributor: Quick Cooking Mag

Yield: 6 servings