Tortellini Soup

I've had this recipe for years--ever since Brian's graduate school days at U.C. Berkeley. It is definitely a family favorite (although Travis always removes the kidney beans.)

Tortellini Soup

1 8-oz package cheese tortellini

2-3 tablespoons butter

2 medium cloves garlic

2-3 cups celery (chopped)

2-3 cups onion (chopped)

4 cups chicken broth

1 can (15 oz) navy beans, kidney beans, or garbanzos (undrained)

1 can (15 oz) stewed tomatoes (undrained)

1 6-oz can V8 Juice

1/4 cup ketchup

salt and pepper to taste

In a large pot cook garlic in butter until browned. Add celery and onion and cook these until tender. Stir in broth, beans, tomatoes, and salt and pepper. Add V8 juice and ketchup for flavor and color. Stir in tortellini and simmer until pasta is cooked.

Makes 10-12 cups of soup.

Julie's Notes: I often add more tortellini, another can of tomatoes, and more broth, depending on how many people are eating.