- 3 slices turkey bacon, coarsely chopped
- 1 onion, chopped
- 1 rib celery, chopped
- 1 small red bell pepper, chopped
- 2 cups fresh or frozen corn kernels
- 2 cups fat-free reduced-sodium chicken broth
- 1/3 cup unbleached or all-purpose flour
- 3 cups 1% milk
- 1/3 cup chopped fresh basil
- 1/4 teaspoon salt
- 8 ounces low-fat fresh or frozen cheese tortellini
- Set a Dutch oven over medium heat. Add the bacon. Cook for 1 minute, or until it releases some of its moisture. Add the onion, celery, and bell pepper. Cook for 5 minutes, or until the vegetables are soft. Add the corn and broth.
- Bring to a boil over high heat. Reduce the heat to medium. Simmer for 15 minutes.
- Place the flour in a medium bowl. Gradually add the milk, whisking until smooth. Pour into the Dutch oven. Stir until well blended. Add the basil and salt. Cook, stirring occasionally, for 3 minutes, or until the soup thickens. Add the tortellini. Cook for 2 minutes, or until heated through.