Floridanative Tortellini Soup

Name: Floridanative Tortellini Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 7 cups, 7 serving(s)
Ingredients: 2 tablespoons virgin olive oil; 1 medium onion, peeled and finely diced; 4 cups prepared low sodium chicken broth; 1 (9 ounce) package uncooked cheese tortellini; 1 (15 ounce) can cannellini beans, drained and rinsed; 1 cup chopped tomatoes or 1 (15 ounce) can diced tomatoes with juice; 1/2 cup shredded fresh basil or 2 tablespoons dried basil; 1 teaspoon dried oregano; 2 tablespoons balsamic vinegar; 1/4 teaspoon sea salt; 1/3 cup fresh grated parmesan cheese; 1 1/2 teaspoons fresh ground black pepper

Submitted by kitty.rock

"The original recipe for this soup was from Cooking Light Annual Recipes (1996). I adjusted it to suit our tastes. It's been a while since I made this particular soup, but I remember the first time I made it, I added some lean ground beef (we ate more meat then) and mixed up the spices a bit. It's a nice mixture and you can really adjust to your taste without fear. Serve with some warm crusty bread."

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photo by Diana 2

Ready In:: 30mins
Ingredients:: 12
Yields:: 7 cups
Serves:: 7

ingredients

2 tablespoons virgin olive oil
1 medium onion, peeled and finely diced
4 cups prepared low sodium chicken broth
1 (9 ounce) package uncooked cheese tortellini
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup chopped tomatoes or (15 ounce) can diced tomatoes with juice
¹⁄₂ cup shredded fresh basil or 2 tablespoons dried basil
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
¹⁄₄ teaspoon sea salt
¹⁄₃ cup fresh grated parmesan cheese
1 ¹⁄₂ teaspoons fresh ground black pepper

directions

In a large stock pot, heat olive oil and saute onion until soft. Do not brown.
Add chicken broth and bring to a boil.
Add tortellini and cook 6 minutes or until tender.
Stir in beans and tomatoes. Add basil, oregano, salt and pepper.
Reduce heat and simmer 15 minutes.
Remove from heat. Stir in vinegar. Let sit for 5 minutes.
Ladle soup into individual bowls. Sprinkle evenly with parmesan cheese and top with additional fresh ground pepper.

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Reviews

What a *GREAT* soup. It's so simple to make with ingredients you probably already have. I used Three Cheese-Rainbow Tortellini, and pink kidney beans. So filling too. I tasted the soup shortly after adding the balsamic vinegar, and wasn't really pleased with the taste. After it sat for a few hours (I made it shortly after lunch) I served it for supper. Well......I highly suggest making it ahead of time. The flavours blended nicely and was very smooth and comforting. What a treat it turned out to be. Thanks Floridanative for a fantastic soup. One that will be made many times. Made for: Soup is On! ~ Jan 2010 - Diabetic Forum

Diana 2
This is an outstanding soup. To make it more diabetic friendly, the tortellini was reduced to 3/4 cup of dry and some lean ground turkey seasoned with Italian sausage seasoning was added and browned with the onion. This was served with a salad. Made for January 2010 event in the Diabetic Forum *Soups On*

PaulaG
This was delicious! I browned up a pound of Italian sausage and added it to the soup to make it a little heartier. However, it would be perfect without it, too. Really yummy! Thanks!

LizP5885
Yummy!!!! This was super good. I was going out of town for a week for work and the hotel had a mini kitchen in my room. I made this before I left so I would have a nice lunch everyday. Because I knew it would be eaten over the course of a few days, I used dried basil so the fresh wouldn't get all slimy. I also used dried cheese tortellini from Trader Joe's. I was shocked at how "fresh" it tasted!! I almost couldn't tell the difference at all. This was even better the second day too. The balsamic vinegar brings a wonderful taste to this! I will add celery next time just because I love it. I used a little less chicken broth, just because I like my soups thicker. This is a keeper! Thanks!

Lakerdog2