Too-Easy Tortellini Soup

This recipe is ready in 30 minutes or less

4 cups chicken broth

1 package (9 oz.) Refrigerated cheese tortellini

1 can (15 oz.) White kidney or cannellini beans, rinsed and drained

1 can (14-1/2 oz.) Italian diced tomatoes, undrained

1-1/2 teaspoons dried basil

1 tablespoon red wine vinegar or cider vinegar

Shredded Parmesan cheese

Coarsely ground pepper, optional

In a large saucepan, bring broth to a boil.  Stir in tortellini.  Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally.  Stir in the beans, tomatoes and basil.  Simmer for 4-6 minutes or until pasta is tender.  Stir in the vinegar.  Sprinkle with Parmesan cheese and pepper if desired.  YIELD: 6 servings.