Vegetable Tortellini Soup

1/2 large onion, coarsely chopped
2 teaspoons minced garlic
1/2 tablespoon olive oil
1 1/2 (14 1/2 ounce) cans beef broth
1/2 (14 1/2 ounce) can stewed tomatoes
1/4 cup picante sauce or salsa
1/2 teaspoon dried basil, crushed
4 1/2 ounces cheese-filled tortellini
1/2 green bell pepper, diced
1/4 cup freshly grated Parmesan cheese

In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.

Add broth, tomatoes, picante sauce and basil; bring to a boil. Stir in tortellini; simmer uncovered 15 minutes.

Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls; sprinkle with Parmesan cheese.

3 servings