Too Easy Tortellini Soup

Posted on January 1, 2008. Filed under: Main Dish, Meatless, Reviewed, Soups |

source: Kell from Family Corner

4 c chicken broth
1 9 oz. pkg. refrigerated cheese tortellini (frozen work too, simply adjust your cooking time)
1 15 oz can drained white beans (Great Northern or canellini, etc.)
1 14.5 oz can Italian diced tomatoes, undrained
1 1/2 tsp dried basil or 1/4 c. ribboned fresh
1 Tb. balsamic vinegar
Shredded parm and coarsely ground black pepper.

Bring broth to a boil, add tortellini, reduce heat, and simmer 4 – 6 minutes uncovered. Stir in beans, tomatoes and basil. Simmer until pasta is tender. Stir in vinegar. Serve with parm and pepper if desired, along with crusty fresh bread. Serves about 6.

REVIEW:  This was a good idea but turned out to be WAY too salty.  I never even got to adding the parmesan because it was so salty already!  I’m not sure if it was the brand of tortellini I used that caused the problem.  Also, the tortellini soaked up most of the liquid in the soup.  Maybe I should have added extra water to compensate.


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