Christmas Tortellini & Spinach Soup Recipe
"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 that it would make a perfect first course for Christmas dinner. —Marietta Slater, Justin, Texas..."
INGREDIENTS
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2 cans (14-1/2 ounces each) vegetable broth
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1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
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1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
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1/4 teaspoon salt
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1/8 teaspoon pepper
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3 cups fresh baby spinach
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3 tablespoons minced fresh basil
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1/4 cup shredded Asiago cheese
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