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Vegetable Tortellini Soup



  • 1/2 large onion, coarsely chopped
  • 2 teaspoons minced garlic
  • 1/2 tablespoon olive oil
  • 1 1/2 (14 1/2 ounce) cans beef broth
  • 1/2 (14 1/2 ounce) can stewed tomatoes
  • 1/4 cup picante sauce or salsa
  • 1/2 teaspoon dried basil, crushed
  • 4 1/2 ounces cheese-filled tortellini
  • 1/2 green bell pepper, diced
  • 1/4 cup freshly grated Parmesan cheese


  1. In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
  2. Add broth, tomatoes, picante sauce and basil; bring to a boil. Stir in tortellini; simmer uncovered 15 minutes.
  3. Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
  4. Ladle into soup bowls; sprinkle with Parmesan cheese.

3 servings


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