Tuscan Soup with Tortellini (Sandra Lee) |
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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
2 tablespoons canola oil |
1 medium onion, chopped |
2 teaspoons chopped garlic |
1/2 teaspoon red pepper flakes |
1 (14.5-ounce) can less sodium beef broth |
3 cups water |
1 (14.5-ounce) can diced tomatoes |
1 (16-ounce) bag frozen italian vegetable blend |
1 (15-ounce) can cannellini beans, drained and rinsed |
1 tablespoon italian seasoning |
salt and freshly ground black pepper |
1 (16-ounce) bag frozen cheese tortellini |
Directions:
1. Preheat the oven to 375 degrees F.
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.
3. Use the leftovers from this recipe to make Tortellini with Caramelized Onion & Bacon.
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