Celia's Tortellini Soup

Ingredients

• 2 tablespoons virgin olive oil
• 1 medium onion, peeled and finely diced
• 4 cups prepared low sodium chicken broth
• 1 (9 ounce) package uncooked cheese tortellini
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup chopped tomatoes or 1 (15 ounce) can diced tomatoes with juice
• 1/2 cup shredded fresh basil or 2 tablespoons dried basil
• 1 teaspoon dried oregano
• 2 tablespoons Celia's Traditional Balsamic Vinegar
• 1/4 teaspoon sea salt
• 1/3 cup fresh grated parmesan cheese
• 1 1/2 teaspoons fresh ground black pepper

Directions

1. In a large stock pot, heat olive oil and saute onion until soft. Do not brown.
2. Add chicken broth and bring to a boil.
3. Add tortellini and cook 6 minutes or until tender.
4. Stir in beans and tomatoes. Add basil, oregano, salt and pepper.
5. Reduce heat and simmer 15 minutes.
6. Remove from heat. Stir in vinegar. Let sit for 5 minutes.
7. Ladle soup into individual bowls. Sprinkle evenly with parmesan cheese and top with additional fresh ground pepper.

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