Tortellini and Bean Soup

Tortellini and Bean Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 417.3
  • Total Fat: 10.2 g
  • Cholesterol: 36.3 mg
  • Sodium: 871.4 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 8.8 g
  • Protein: 18.8 g

View full nutritional breakdown of Tortellini and Bean Soup calories by ingredient
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Vegetarian Soup Vegetarian Soup
Number of Servings: 5


    4 cups low-sodium vegetable stock
    1 can (15 ounces) cannellini (white kidney) beans, undrained
    4 cups cheese tortellini
    2 teaspoons olive oil
    2 carrots, diced
    2 celery ribs, diced
    2 garlic cloves, minced
    1 teaspoon dried rosemary, crumbled
    1/2 teaspoon dried oregano
    1 box (10 ounces) frozen green beans
    2 tablespoons prepared pesto sauce
    Fresh ground pepper (to taste)


1. In a 3-quart saucepan, combine the stock and canellini beans (with their liquid). Bring to a boil over medium-high heat. Reduce the heat to medium and add the tortellini; cook, stirring frequently, for 5 minutes.

2. Meanwhile, in a large no-stick frying pan over medium heat, warm the oil. Add the carrots, celery, garlic, rosemary, and oregano; cook, stirring constantly, for 4 minutes, or until vegetables are just tender.

3. Add the vegetables to the pan containing the tortellini. Stir in the green beans and pesto. Reduce heat to low. Simmer for about 5 minutes. Sprinkle with pepper.

Makes 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user DOCDAN42.

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