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 what a perfect Christmas Eve dinner idea!

Ingredients

• 2 cans (14-1/2 ounces each) vegetable broth
• 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) italian diced tomatoes, undrained
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups fresh baby spinach
• 3 tablespoons minced fresh basil
• 1/4 cup shredded asiago cheese

Directions

1. In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, 5 minutes. Stir in beans, tomatoes, salt and pepper; return to a simmer. Cook until tortellini are tender, 4-5 minutes longer.
2. Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.