Basil Tortellini Soup

• 5 cups Chicken Broth
• 12 ounces, weight Refrigerated Or Frozen Cheese Tortellini
• 1 can Cannellini Beans, Rinsed And Drained
• 1 cup Chopped Fresh Tomato
• 1/3 cups Shredded Fresh Basil
• 2 Tablespoons Balsamic Vinegar
• Salt And Pepper, to taste
• Shredded Parmesan Cheese

1. In a large sauce pan, bring chicken broth to boil. Add tortellini and cook until tender, about six minutes. Stir in the beans, tomato and basil. Reduce heat; simmer uncovered for 5 minutes. Add the vinegar, salt and pepper.
2. Served topped with shredded parmesan cheese.
3. *Sometimes I add a little water to the broth. Also I might adjust the basil and/or vinegar depending on who's coming to dinner. You can bump up the basil to 1/2 cup or lessen the vinegar to 1 tablespoon. It's all about personal taste.

chicken broth, frozen cheese, beans, tomato, fresh basil, balsamic vinegar, salt, parmesan cheese

Taken from tastykitchen.com/recipes/soups/basil-tortellini-soup/ (may not work)