Sunday, February 7, 2010

Tuscan Soup with Tortellini

2 Tbsp canola oil

1 medium onion, chopped

2 tsp chopped garlic

1//2 tsp red pepper flakes

1 (14.5 oz) can less sodium beef broth

3 cups water

1 (14.5 oz) can diced tomatoes

1(16 oz) bag frozen Italian vegetable blend

1 (15 oz) can cannellini beans, drained and rinsed

1 Tbsp Italian seasoning

Salt and freshly ground pepper

1 (16 oz) bag frozen cheese tortellini

In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Sauté 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 tortellinis are cooked, another 5 minutes. Season with salt and pepper to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.

2 comments:

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Jen said...

We made this tonight for dinner--it reminds me of italian wedding soup, with tortellini instead of meatballs.

I cooked the onions longer at the beginning because my kids don't like them strong. I reduced the red pepper also.