Tortellini Soup

Peas, lentils, and beans combined with spices and veggies provide this pasta soup with flavor and fiber. Enjoy this hearty soup on a chilly night.

Yield

6 servings

Serving size

1 1/2 cups soup, 1/6 of recipe

Rating

3.22 of 5 (55 ratings)

Food groups

• Dairy: 1/4 cups
• Vegetables: 1 1/4 cups

Ingredients

• 1 cup dry Great Northern beans
• 1/4 cup dry brown lentils
• 1/4 cup dry green split peas
• 2 tablespoons dry parsley flakes
• 3 teaspoons chicken broth granules
• 1 can low-sodium tomatoes
• 2 tablespoons Parmesan cheese, grated
• 1 teaspoon onion powder
• 1/16 teaspoon minced garlic, instant (pinch)
• 1/2 teaspoon dry thyme
• 3/4 cup tortellini, uncooked
• 1 cup carrot, coarsely chopped
• 1 cup celery, coarsely chopped
• 2 tablespoons basil (optional)

Directions

1. Wash hands with soap and water.
2. Rinse beans.
3. Put into a 4 or 5 quart heavy pot with 8 cups of water.
4. Bring to a boil, reduce heat to medium, cover, and simmer until the beans are tender (1 1/4 to 1 1/2 hours).
5. Add 4 cups water and remaining ingredients to beans.
6. Return to boil.
7. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.

Nutrition per serving

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Source

Recipe by: Food and Health Communications, Inc.

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/tortellini-soup. Federal works are public domain in the United States.