Ingredients
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2 teaspoons chopped garlic
- 1/2 teaspoon red pepper flakes
- 1 (14.5-ounce) can less sodium beef broth
- 3 cups water
- 1 (14.5-ounce) can diced tomatoes
- 1 (16-ounce) bag frozen Italian vegetable blend
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 tablespoon Italian seasoning
- Salt and freshly ground black pepper
- 1 (16-ounce) bag frozen cheese tortellini
Directions
Preheat the oven to 375 degrees F.
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.
Use the leftovers from this recipe to make Tortellini with Caramelized Onion & Bacon.
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By sweet pumpkin pie
Lake Wales, FL
on September 11, 2010
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I was so excited to try this soup. I followed the recipe as written except for the Italian seasoning. I just made a combination of rosemary, thyme, basil, and oregano. I was surprised by the amount of heat that the red pepper flakes gave the soup. It wasn't too hot but nice and warming. The heat did increase the next day when I reheated the leftovers.
Both my husband and I enjoyed this soup. My husband's only comment was that he found the broth to be a little too watery. I think the next time I make this I will just double the beef broth.
By emicalizzi_7954585
BINGHAMTON, NY
on August 12, 2010
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Soup was very easy to make everything you always have handy in your pantry. Yes I would make it again.it smelled so good and tasted great.
By erika.hays_12927119
Greensburg, 56
on July 02, 2010
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This was one of the easiest italian dishes I have made. Very easy and the "one pot" makes clean up a breeze.
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