Floridanative Tortellini Soup

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The original recipe for this soup was from cooking light annual recipes (1996). I adjusted it to suit our tastes. It's been a while since i made this particular soup, but i remember the first time i made it, i added some lean ground beef (we ate more meat then) and mixed up the spices a bit. It's a nice mixture and you can really adjust to your taste without fear. Serve with some warm crusty bread.

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Steps

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In a large stock pot , heat olive oil and saute onion until soft.

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Do not brown.

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Add chicken broth and bring to a boil.

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Add tortellini and cook 6 minutes or until tender.

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Stir in beans and tomatoes.

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Add basil , oregano , salt and pepper.

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Reduce heat and simmer 15 minutes.

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Remove from heat.

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Stir in vinegar.

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Let sit for 5 minutes.

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Ladle soup into individual bowls.

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Sprinkle evenly with parmesan cheese and top with additional fresh ground pepper.

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Ingredients

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virgin olive oil, onion, low sodium chicken broth, cheese tortellini, cannellini beans, chopped tomatoes, fresh basil, dried oregano, balsamic vinegar, sea salt, parmesan cheese, fresh ground black pepper