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Tortellini, Bean and Pesto Soup

Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!

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( 54 Ratings)

54 Ratings

5 Stars 70%

4 Stars 17%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 24 )

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Prep Time 10 min
Total Time 45 min
Servings 6

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

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Directions

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.

EXPERT TIPS

Expert Tips

If you like, try 6 cups vegetable or chicken broth instead of the water and bouillon granules.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 990mg; 990%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 6g 6% Sugars 3g 3% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 4%;
Calcium: 25%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 24 Reviews View All

Posted 1/23/2013 12:53:03 PM REPORT ABUSE SolRenee said:

Rating:

Very easy and delicious. I used veggie stock and half the tortellini I put in were the green spinach and cheese filled. Made for a good color. I also used Cilantro instead of parsley because I love it! I used a combination Italian shredded cheese for the top (it contained mozzarella) and it was too stringy, I should have stuck with the Parmesan. I may try cooking the veggies in olive oil, using a low sodium veggie stock and some whole wheat pasta for my more health conscious and vegan friends. Found a great garlic crusted bread for the side YUMM!

This reply was: Helpful Inspiring

Posted 10/5/2012 12:52:55 PM REPORT ABUSE jenf40 said:

Rating:

So good. This is my new fall favorite. Served with crunchy french bread. Delicious.

This reply was: Helpful Inspiring

Posted 8/18/2012 1:33:11 PM REPORT ABUSE icmjsr said:

Rating:

This is the best soup I had ever had! This soup is now my favorite and go to soup. Very light and not heavy, but great flovor is added after the pasta is cooked in the soup. My husband is not a cheese lover, but he really enjoyes this soup. With cheese filled pasta and beans, you do not miss meat at all. Shared this soup recipe with friends. Too bad there are only 5 spoons, because I would give it 10 if I could.

This reply was: Helpful Inspiring