234 cal · 45 min
Tortellini Soup
Recipe GLPRef50a0ac5673ce
A hearty, comforting soup brimming with protein-rich beans, lentils, and split peas, combined with tender tortellini, fresh vegetables, and warm herbs. This nutritious one-pot meal is perfect for a satisfying lunch or dinner and serves 6.
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Ingredients
1 cup dry Great Northern beans
1/4 cup dry brown lentils
1/4 cup dry green split peas
8 cups water (for initial cooking)
4 cups water (for second stage)
3 teaspoons chicken broth granules
1 can (14.5 oz) low-sodium diced tomatoes
1 cup carrot, coarsely chopped
1 cup celery, coarsely chopped
3/4 cup uncooked tortellini
2 tablespoons grated Parmesan cheese
2 tablespoons dry parsley flakes
1 teaspoon onion powder
1/2 teaspoon dry thyme
1 pinch instant minced garlic
2 tablespoons fresh basil, optional
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Place the dry Great Northern beans in a colander and rinse them under cool running water to remove any debris.
Transfer the rinsed beans to a 4- or 5-quart heavy pot and add 8 cups of water.
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium, cover the pot with a lid, and simmer gently until the beans are tender, approximately 1 hour 15 minutes to 1 hour 30 minutes.
Add the 4 cups of fresh water, brown lentils, green split peas, chicken broth granules, diced tomatoes with their juice, carrots, celery, Parmesan cheese, parsley flakes, onion powder, thyme, and garlic to the pot with the cooked beans.
Return the pot to a boil over high heat, stirring occasionally.
Reduce the heat to low and add the uncooked tortellini. Cover the pot and simmer for 30 minutes, stirring occasionally, until the tortellini is tender and the vegetables are cooked through.
Taste the soup and adjust seasonings as needed. Stir in fresh basil if desired before serving.
