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Tortellini Soup

Yield: Makes 6 servings, 1-1/2 cups each.



1 cup dried Great Northern beans
1/4 cup brown lentils
1/4 cup green split peas
2 Tbsp dried parsley flakes
1 Tbsp vegetable or chicken broth granules
2 Tbsp chopped sun-dried tomatoes
2 tsp grated Parmesan
1 tsp onion powder
1/2 tsp instant minced garlic
1/2 tsp thyme
3/4 cup dried tortellini

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

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