Happy Soup

• 5 cups chicken bouillon (I use low-sodium)
• 8 -9 ounces fresh cheese-filled egg tortellini
• 1 pinch crushed red pepper flakes
• 12 teaspoon dried basil
• 1 (15 ounce) can kidney beans, drained & rinsed
• 1 tablespoon grated romano cheese
• 7 58 ounces cans whole kernel corn, drained

1. Bring bouillon to a boil over medium-high heat.
2. Add tortellini through basil and cook until tender.
3. Lower heat to medium, add beans and cheese, and simmer 5-8 minutes until beans are tender.
4. Add corn and continue cooking 1-2 minutes until heated through.

chicken bouillon, fresh cheese, red pepper, basil, kidney beans, romano cheese, whole kernel corn

Taken from www.food.com/recipe/happy-soup-110557 (may not work)