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Tortellini and Bean Soup

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  • 20 min prep time
  • 20 min total time
  • 6 ingredients
  • 4 servings
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Scrumptious dinner ready in 20 minutes! Tortellini, beans and tomatoes are combined together to make a delicious soup.

3 1/2
cups water
2
vegetarian vegetable bouillon cubes
1
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1
cup frozen cut leaf spinach
1
(15.5-oz.) can kidney beans, drained, rinsed
1
(9-oz.) pkg. refrigerated cheese-filled tortellini

Steps

  • 1 In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
  • 2 Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.

Expert Tips

Cannellini beans or great northern beans can be used in place of the kidney beans.

Serve the soup with a crusty French baguette or Pesto Baguettes p. 87. A mixed-green salad topped with pistachios and a zesty vinaigrette completes the meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
320
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
1170mg
49%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
28%
Protein
15g
15%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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