Tortellini Vegetable Soup - cooking recipe

Ingredients

1/2 large onion, coarsely chopped
1 clove garlic, minced (2tsp)
1/2 tablespoon olive oil
1 (21 3/4 ounce) can beef broth
7 1/4 ounces cans stewed tomatoes
1/4 cup picante sauce or 1/4 cup salsa
1/2 teaspoon dried basil, crushed
4 1/2 ounces cheese-filled egg tortellini
1/2 green bell pepper, diced
1/4 cup freshly grated parmesan cheese

Preparation

In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
Add broth, tomatoes, picante sauce and basil; bring to a boil.
Stir in tortellini; simmer uncovered 15 minutes.
Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
Ladle into soup bowls; sprinkle with cheese.