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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cups soup, 1/6 of recipe
234
Calories
15g
Protein
41g
Carbs
2g
Fat
11g
Fiber
5g
Sugar
336mg
Sodium
Saturated Fat 1 g · Cholesterol 8 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
dry Great Northern beans
1 cup
dry brown lentils
1/4 cup
dry green split peas
1/4 cup
dry parsley flakes
2 tablespoons
chicken broth granules
3 teaspoons
low-sodium tomatoes
1 can
Parmesan cheese, grated
2 tablespoons
onion powder
1 teaspoon
minced garlic, instant
1/16 teaspoon · pinch
dry thyme
1/2 teaspoon
tortellini, uncooked
3/4 cup
carrot, coarsely chopped
1 cup
celery, coarsely chopped
1 cup
basil
2 tablespoons · optional
Instructions
- 1
Wash hands with soap and water.
- 2
Rinse beans. Put into a 4 or 5 quart heavy pot with 8 cups of water. Bring to a boil, reduce heat to medium, cover, and simmer until the beans are tender (1 1/4 to 1 1/2 hours).
- 3
Add 4 cups water and remaining ingredients to beans. Return to boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.
Source: USDA MyPlate Kitchen · Food and Health Communications, Inc.
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