Tortellini Vegetable Soup

• 1/2 large onion, coarsely chopped
• 1 clove garlic, minced (2tsp)
• 1/2 tablespoon olive oil
• 1 (21 3/4 ounce) can beef broth
• 7 1/4 ounces cans stewed tomatoes
• 1/4 cup picante sauce or 1/4 cup salsa
• 1/2 teaspoon dried basil, crushed
• 4 1/2 ounces cheese-filled egg 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.
3. Stir in tortellini; simmer uncovered 15 minutes.
4. Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
5. Ladle into soup bowls; sprinkle with cheese.

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

Taken from www.food.com/recipe/tortellini-vegetable-soup-112300 (may not work)