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Tortellini, Bean and Pesto Soup

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  • Prep 10 min
  • Total 45 min
  • Servings 6
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Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!
Updated Oct 9, 2006
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Ingredients

  • 2 tablespoons butter or margarine
  • 1 garlic clove, finely chopped
  • 1 medium carrot, cut into julienne strips
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium celery stalk, chopped (1/2 cup)
  • 6 cups water
  • 2 teaspoons vegetable or chicken bouillon granules
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon pepper
  • 6 tablespoons basil pesto
  • 6 tablespoons freshly grated Parmesan cheese

Steps

  • 1
    Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
  • 2
    Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
  • 3
    Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like, try 6 cups vegetable or chicken broth instead of the water and bouillon granules.
  • tip 2
    In a hurry? Substitute a 9-ounce package of refrigerated cheese-filled tortellini instead of the dried tortellini. It cooks in just 6 to 8 minutes so you can decrease the simmer time in step 2.

Nutrition

440 Calories, 19g Total Fat, 19g Protein, 49g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
170
Total Fat
19g
28%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
990mg
41%
Potassium
420mg
12%
Total Carbohydrate
49g
16%
Dietary Fiber
6g
26%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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