1 lg. onion, coarsely chopped
2 cloves garlic, minced
1 tbsp. olive oil
3 (14 oz.) cans beef broth
14 1/2 or 16 oz. can stewed tomatoes
1/2 to 3/4 c. picante sauce
1 tsp. basil leaves, crushed
7 oz. pkg. dried cheese-filled tortellini
1 green bell pepper, diced
1 c. parmesan cheese, grated

Cook onion and garlic in oil in a large saucepan or Dutch oven 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 green pepper; continue to simmer 3 to 4 minutes, or until tortellini is tender. ladle into soup bowl and sprinkle with cheese. Serves 8.