From: Sandra Lee
What you need:
2 tbsn canola oil
1 medium onion, chopped
2 tspn chopped garlic
1/2 tspn red pepper flakes (I didn't have so I didn't use)
1 (14.5-ounce) can less sodium beef broth
3 cups water
1 (14.5-ounce) can diced tomatoes (the can I chose had basil and olive oil in it)
1 (16-ounce) bag frozen Italian vegetable blend
1 (15-ounce) can cannellini beans, drained and rinsed (I forgot to use these)
1 tbspn Italian seasoning
Salt and ground black pepper to taste
1 (16-ounce) bag frozen cheese tortellini (the bag I used was a couple of ounces over)
Directions
In a large pot, heat the oil and add the onion, garlic, and red pepper flakes. Saute for a couple of minutes then add everything but the tortellini. Bring to boil then reduce heat and let simmer for 5 mins. Add tortellini and simmer til tortellink is cooked. Salt and pepper as desired.
Verdict:
Super easy to make. I love a yummy heart soup that isn't too soupy. I would definitely make this one again and try it with red pepper flakes and beans and little less tortellini. I did need to add salt and pepper to my bowl otherwise it tasted like something was missing. Next time I might serve with foccacia or breadsticks. Keeper.
