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Cheese Tortellini and Bean Soup Recipe

Cheese Tortellini and Bean Soup Recipe

Exciting meat eaters and vegetarians alike, this soup is perfect for any crowd. For vegetarians, just substitute vegetable stock for the chicken broth.


  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 1 cup canned chopped tomatoes, drained
  • 8 cups canned low-salt chicken broth
  • 1 teaspoon each dried oregano and basil
  • 3 15-ounce cans black beans, rinsed and drained
  • 2 tablespoons rice vinegar
  • Black pepper, to taste
  • 12 ounces fresh or frozen cheese tortellini


In a large soup pot, heat the olive oil over medium heat.

Add the onion and saute for 3 minutes. Add the garlic and drained tomatoes and cook for 3 minutes.

Add the chicken broth, oregano, basil, drained black beans, vinegar, and black pepper to taste.

Reduce the heat to low and simmer for 5 minutes. Finally, add the tortellini to the soup and cook for 8 minutes or until tender. Serves 8.