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Cheese Tortellini & Vegetable Soup [UPDATED]
Published 12:33pm Tuesday, April 26, 2011 Updated 12:33pm Tuesday, April 26, 2011I know, I know. It’s a little late for soup, but looking out my office window at the gray skies and wind-whipped bare branches, soup season is not over yet!
The flavor of this soup is reminiscent of minestrone, but so much simpler. The ingredients can be kept on hand and whipped up when you are running behind or have an unexpected guest. Serve with garlic toast and a side salad to make a complete meal.
Cheese Tortellini & Vegetable Soup
1 (14.5 oz) can diced tomates with garlic and onion, undrained
1 (11.5 oz) can Campbells bean with baocn soup, undiluted
3 cups water
1 (16 oz.) pkg frozen Italian-style vegetables
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
1/2 (9 oz) fresh cheese tortellini
1/4 cup grated Parmesan cheese
Combine first 6 ingredients in a 4 quart saucepan. Cover and bring to a boil over high heat. Add pasta, reduce heat to medium. Cook, partially uncovered, 7 minutes or until pasta and vegetables are tender. Stir in cheese.
