Vegetable Tortelloni Soup

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Vegetable Tortelloni Soup
6 cups chicken or beef broth
1 (14.5- oz.) can Italian seasoned diced tomatoes
1 (8.8- oz.) package AMERICAN BEAUTY® Ricotta & Spinach Tortelloni uncooked
1 (15- oz.) can white beans drained and rinsed
3 cups tightly packed fresh spinach cut into thin strips
Grated Parmesan cheese
In large saucepan, stir together broth and tomatoes. Bring to a boil. Add pasta and cook, stirring occasionally, for 14 minutes over medium-high heat. Stir in beans and spinach; cook 2 minutes or until heated through. Serve topped with Parmesan cheese.

Makes 6 servings.
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