Tortellini, Bean and Pesto Soup

Tortellini, Bean and Pesto Soup

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

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you like, try 6 cups vegetable or chicken broth instead of the water and bouillon granules.
Time Saver
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 Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 990mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 6g,
    • Sugars 3g),
  • Protein 19g;
Percent Daily Value*:
    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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.