Happy Soup


  • 5 (14 ounce) cans chicken broth
  • 1 pinch crushed red pepper flakes
  • 1/4 tablespoon dried basil
  • 16 ounces fresh cheese-filled tortellini
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 2 teaspoons grated Romano cheese
  • 1 (15.25 ounce) can whole kernel corn


In a large pot over medium high heat, bring the broth to a boil. Add the red pepper flakes and basil to taste, then add the tortellini and cook per package instructions, or until tender.

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Add the beans and cheese and reduce heat to medium. Simmer for 5 to 8 minutes, or until beans are tender. Add the corn and allow to heat through, about 1 to 2 minutes.