Vegetable Tortellini Soup - cooking recipe

Ingredients

1 large onion, coarsely chopped
2 cloves garlic, minced
1 Tbsp. olive oil
3 cans (about 14 oz. each) beef broth
1 (14 1/2 or 16 oz.) can stewed tomatoes
1/2 to 3/4 c. picante sauce
1 tsp. basil leaves, crushed
1 pkg. dried cheese-filled tortellini
1 green bell pepper, diced
1 c. freshly grated Parmesan cheese

Preparation

Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 6 minutes.
Add broth, tomatoes, picante sauce and basil; bring to boil.
Stir in tortellini; simmer 15 minutes.
Stir in green pepper.
Continue to simmer 3 to 4 minutes or until tortellini is tender.
Ladle into soup bowls.
Sprinkle with cheese.
Makes 8 servings, about 9 cups of soup.