Tuscan Soup with Tortellini

2013-04-08
  • Yield : 6 servings
  • Prep Time : 8m
  • Cook Time : 12m
  • Ready In : 20m
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Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon red pepper flakes
  • One (14.5-ounce) can less sodium beef broth
  • 3 cups water
  • One (14.5-ounce) can diced tomatoes
  • One (16-ounce) bag frozen Italian vegetable blend
  • One (15-ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon Italian seasoning
  • Salt and freshly ground black pepper
  • One (16-ounce) bag frozen cheese tortellini
  • Serving suggestion: Herb Focaccia

Method

Step 1

Preheat the oven to 375 degrees F.

Step 2

In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.

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