Tortellini and Bean Soup

Tortellini and Bean Soup

Tortellini, beans and tomatoes are combined together to make a delicious soup – perfect for a dinner.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

(1

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
  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.
Makes 4 (1 3/4-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Cannellini beans or great northern beans can be used in place of the kidney beans.
Serving Suggestion
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:

1 Serving (1 3/4 Cups)
  • Calories 320
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,),
  • Cholesterol 35mg;
  • Sodium 1170mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 7g,
    • Sugars 5g),
  • Protein 15g;
Percent Daily Value*:
    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.