Christmas Tortellini & Spinach Soup
I made this soup for the first time in the summer, but when I saw its bright red and green colors, my first thought was what a perfect Christmas Eve dinner idea! —Marietta Slater, Justin, Texas
Ingredients
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups fresh baby spinach
- 3 tablespoons minced fresh basil
- 1/4 cup shredded Asiago cheese
