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