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Tortellini and Bean Soup

Ingredients

1 teaspoon olive oil
1 large white onion, chopped (makes about 2 cups)
1 small red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
2/3 cup water
2 cup fresh spinach, chopped
1 can (14.5 ounces) kidney beans, drained and rinsed
1 can (14.5 ounces) reduced sodium chicken or vegetable broth
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) quartered artichoke hearts packed in water
9 ounces refrigerated cheese tortellini

Preparation 

  1. Wash hands with soap and water.

  2. Gently rub produce under cool running water.

  3. Heat the oil in a soup pot over medium heat.

  4. Add onions, bell peppers, garlic, and Italian seasoning to pot.

  5. Sauté, stirring occasionally, until the ingredients are tender (about 5 minutes).

  6. Add water, spinach, beans, broth, tomatoes, and artichokes to the pot.

  7. Bring mixture to low boil. Lower heat and simmer for 2 minutes.

  8. Add the tortellini to the pot and cook until heated, about 7 minutes.

Note: 

Recipe makes about 6 cups of soup.

Nutrition Facts

Servings per Recipe:
6.00
Calories
270.00
Fat
4.50
g
Sodium
840.00
mg
Total Carbohydrates
44.00
g
Fiber
6.00
g
Protein
14.00
g
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