Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1 medium onion, chopped

  3. 2 teaspoons chopped garlic

  4. 1/2 teaspoon red pepper flakes

  5. 1 (14 1/2-ounce) can less sodium beef broth

  6. 3 cups water

  7. 1 (14 1/2-ounce) can diced tomatoes

  8. 1 (16-ounce) bag frozen Italian vegetable blend

  9. 1 (15-ounce) can cannellini beans , drained and rinsed

  10. 1 tablespoon Italian seasoning Salt and freshly ground black pepper

  11. 1 (16-ounce) bag frozen cheese tortellini

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. In a large pot, heat the oil over medium heat and add the onion , garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil , then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia , if desired. Use the leftovers from this recipe to make Tortellini with Caramelized Onion & Bacon.


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