In a large saucepan, pour in 4 cups of chicken broth and bring it to a rolling boil over medium-high heat.

Once the broth is boiling, add the refrigerated cheese tortellini to the pot. Cook them according to package instructions, typically around 7–9 minutes.

After the tortellini is cooked, carefully stir in the rinsed and drained white kidney or cannellini beans, chopped fresh tomatoes, and chopped basil.

Lower the heat and let your soup simmer uncovered for about 5 minutes.

Add 1–2 tablespoons of balsamic vinegar to your soup, along with a pinch of salt and black pepper.

Ladle the hot soup into bowls and top each serving with freshly shredded Parmesan cheese.