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Tortellini and Bean Soup

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Tortellini and Bean Soup
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Tortellini, beans and tomatoes are combined together to make a delicious soup – perfect for a dinner.
Updated Nov 12, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cannellini beans or great northern beans can be used in place of the kidney beans.
  • tip 2
    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

320 Calories, 5g Total Fat, 15g Protein, 53g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
320
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
1170mg
49%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
28%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
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.
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