The first time I made this soup was in the summer, but when I saw its bright red and green colors, I thought that it would make a perfect first course for Christmas dinner as well.
—MARIETTA SLATER JUSTIN, TX
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
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) white kidney or 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
1. In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until the tortellini are tender.
2. Stir in spinach and basil; cook until the spinach is wilted. Top individual servings with cheese.