Tortellini Soup

MyPlate Kitchen


1 cup beans, Great Northern (dried)
1/4 cup lentils (brown)
1/4 cup split peas (green)
2 tablespoons parsley flakes (dried)
3 teaspoons chicken broth granules
1/8 cup sun-dried tomatoes (chopped)
2 tablespoons Parmesan cheese, grated (2 teaspoons)
1 teaspoon onion powder
1/16 teaspoon minced garlic, instant (pinch)
1/2 teaspoon thyme
3/4 cup tortellini (dried)
1 carrot (1 cup coarsely chopped, optional)
1 celery (1 cup coarsely chopped, optional)


1. Rinse beans. Put into a 4-5 quart heavy pot with 8 cups of water. Bring to a boil, reduce heat to medium, cover and simmer until the beans are tender (1 1/4 to 1 1/2 hours).

2. Add 4 cups water, seasonings, tortellini and, if desired, 1 cup each coarsely chopped carrots and celery. Return to boil. Reduce heat to low, cover and simmer 1/2 hour, until tortellini and vegetables are tender.

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)