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Tortellini Bean Soup Mix

 Tortellini Bean Soup Mix
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
15 ServingsPrep: 15 min. Cook: 1 hour


  • 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
  • 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


  • 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

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Tortellini Bean Soup Mix (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 cup (calculated without Parmesan cheese) equals 103 calories, 1 g fat (1 g saturated fat), 6 mg cholesterol, 741 mg sodium, 18 g carbohydrate, 5 g fiber, 6 g protein.