Tortellini Soup

Peas, lentils, and beans combined with spices and veggies provide this pasta soup with flavor and fiber. Enjoy this hearty soup on a chilly night.

• Prep: 20 min
• Cook: 1 hr 50 min
• Total: 2 hr 10 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Low-Fat
• Low-Sugar
• High-Fiber

Tags

• healthy
• comfort food
• savory
• boil
• classic

Ingredients

• 1 cup Great Northern beans (dry)
• 0.25 cup brown lentils (dry)
• 0.25 cup green split peas (dry)
• 2 tablespoon parsley flakes (dry)
• 3 teaspoon chicken broth granules
• 1 can tomatoes (low-sodium)
• 2 tablespoon Parmesan cheese (grated)
• 1 teaspoon onion powder
• 1 pinch garlic (minced, instant)
• 0.5 teaspoon thyme (dry)
• 0.75 cup tortellini (uncooked)
• 1 cup carrot (coarsely chopped)
• 1 cup celery (coarsely chopped)
• 2 tablespoon basil

Instructions

1. Rinse Great Northern beans, brown lentils, and green split peas.
2. Put the rinsed beans, lentils, and peas into a 4 or 5 quart heavy pot with 8 cups of water.
3. Bring to a boil, reduce heat to medium, cover, and simmer until the Great Northern beans, brown lentils, and green split peas are tender (1 1/4 to 1 1/2 hours).
4. Add 4 cups water and remaining ingredients including parsley flakes, chicken broth granules, tomatoes, Parmesan cheese, onion powder, garlic, thyme, tortellini, carrot, celery, and basil to the beans.
5. Return to boil.
6. Reduce heat to low, cover and simmer 1/2 hour, until tortellini, carrot, and celery are tender.

Nutrition (per serving)

• Calories: 234
• Protein: 14.8 g
• Carbohydrates: 40.5 g
• Fat: 2.4 g
• Fiber: 11 g
• Sodium: 336 mg
• Saturated Fat: 1 g
• Sugar: 4.6 g
• Cholesterol: 8 mg