It’s yet another cold and snowy day here in Western Pennsylvania. The perfect night for a belly warming bowl of homemade soup.
Last night I gave another recipe from Cooking Light’s Fresh Food Fast a try. I had never thought of putting tortellini in vegetable soup but thought it sounded like a good idea. Boy was I right!
Let me just say that this soup packs a powerful punch of taste. There are so many great flavors going on and you even get a nice hint of the bacon from the bean & bacon soup.
I loved everything about this soup. It’s quick and easy to make, very flavorful and extremely filling. I will definitely be making this recipe again and I hope you’ll give it a try too!
Cheese Tortellini Vegetable Soup
from Cooking Light
Ingredients:
1 (14 1/2 ounce) Can of Diced Tomatoes with Garlic and Onion (undrained)
1 (11 1/2 ounce) Can Condensed Bean and Bacon Soup (undiluted)
3 Cups Water
1 (16 ounce) Bag of Frozen Italian Style Veggies *
3/4 Teaspoon Dried Italian Seasoning
1/4 Teaspoon Ground Black Pepper
1/2 (9 ounce) Package of Fresh Cheese Tortellini
1/4 Cup Grated Parmesan Cheese
Directions:
1. Combine the first 6 ingredients in a 4 quart saucepan. Cover and bring to a boil over high heat.
2. Add the tortellini, reduce heat to medium Continue cooking for around 7 minutes or until pasta and veggies are tender.
3. Stir in the grated cheese.
* I couldn’t find frozen Italian style veggies at my market so I swapped a mixed bag of frozen carrots, peas, corn and green beans instead.
