Tortellini Soup

• 1 large onion, coarsely chopped
• 2 cloves garlic, minced or 1/4 tsp. garlic powder
• 1 Tbsp. olive oil
• 3 cans (14 oz.) beef broth
• 1 (14 or 16 oz.) can stewed tomatoes
• 1/2 to 3/4 c. picante sauce
• 1 tsp. basil leaves, crushed
• 1 (7 oz.) pkg. dried cheese filled tortellini
• 1 green pepper, diced
• 1 c. (1 oz.) freshly grated Parmesan cheese

1. Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 6 minutes.
2. Add broth, tomatoes, picante sauce and basil.
3. Bring to a boil.
4. Stir in tortellini; simmer, uncovered, 15 minutes.
5. Stir in green peppers.
6. Continue to simmer until tortellini is tender (3 to 5 minutes).
7. Makes about 9 cups of soup.
8. May add lean, cooked and drained ground beef or leftover roast beef, chipped into bite size pieces.

onion, garlic, olive oil, beef broth, tomatoes, picante sauce, basil, dried cheese, green pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224398 (may not work)