Tortellini Bean Soup Mix Recipe

Tortellini Bean Soup Mix Recipe
Tortellini Bean Soup Mix Recipe photo by Taste of Home
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Tortellini Bean Soup Mix Recipe

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I like to use mixes for Christmas gifts. One year, I gave this soup mix in a jar and included a kettle, a mug and a pint of my home-canned tomatoes.—Doris Simmons, Browning, Illinois
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 1 cup dried great northern beans
  • 1/4 cup dried lentils
  • 1/4 cup dried green split peas
  • 3/4 cup uncooked dried tricolor tortellini
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon chicken bouillon granules
  • 2 teaspoons dried minced garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • ADDITIONAL INGREDIENTS:
  • 8 cups water
  • 1 can (49-1/2 ounces) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • Grated Parmesan cheese, optional

Directions

In a 3-cup jar or container with a tight-fitting lid, layer the beans, lentils and peas. In a small resealable plastic bag, combine the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag in jar. Replace lid and store in a cool dry place. Yield: 1 batch (about 2-1/4 cups).
To prepare soup: Remove bag of tortellini and seasonings; set aside. Rinse the beans, lentils and peas; drain. Place in a Dutch oven. Add 8 cups water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are tender.
Stir in the tortellini and seasonings, broth, tomatoes, carrots and celery. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pasta and vegetables are tender. Serve with cheese if desired. Yield: 15 servings (3-3/4 quarts).
Originally published as Tortellini Bean Soup Mix in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p86

Nutritional Facts

1 cup: 103 calories, 1g fat (1g saturated fat), 6mg cholesterol, 741mg sodium, 18g carbohydrate (3g sugars, 5g fiber), 6g protein.

  • 1 cup dried great northern beans
  • 1/4 cup dried lentils
  • 1/4 cup dried green split peas
  • 3/4 cup uncooked dried tricolor tortellini
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon chicken bouillon granules
  • 2 teaspoons dried minced garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • ADDITIONAL INGREDIENTS:
  • 8 cups water
  • 1 can (49-1/2 ounces) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • Grated Parmesan cheese, optional
  1. In a 3-cup jar or container with a tight-fitting lid, layer the beans, lentils and peas. In a small resealable plastic bag, combine the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag in jar. Replace lid and store in a cool dry place. Yield: 1 batch (about 2-1/4 cups).
  2. To prepare soup: Remove bag of tortellini and seasonings; set aside. Rinse the beans, lentils and peas; drain. Place in a Dutch oven. Add 8 cups water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are tender.
  3. Stir in the tortellini and seasonings, broth, tomatoes, carrots and celery. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pasta and vegetables are tender. Serve with cheese if desired. Yield: 15 servings (3-3/4 quarts).
Originally published as Tortellini Bean Soup Mix in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p86

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