Cheese Tortellini and Vegetable Soup


  • 1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained
  • 1 (16-ounce) package frozen Italian-style vegetables
  • ¼ teaspoon freshly ground black pepper
  • ½ (9-ounce) package fresh cheese tortellini
  • ¼ cup grated Parmesan cheese
  • 3 cups water
  • ¾ teaspoon dried Italian seasoning
  • + 1 more ingredients
    • 1 (11 1/2-ounce) can condensed bean with bacon soup (such as Campbell's), undiluted

1. Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese.

View full recipe at My Recipes


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