Tortellini Fagioli

Oxmoor House
8 servings (1 1/4 cups soup and 1 tablespoon cheese)


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Cooking spray
1/2 cup chopped green bell pepper
2 shallots, finely chopped
2 garlic cloves, minced
1 (32-ounce) container fat-free, less-sodium chicken broth
1 (28-ounce) can roasted garlic diced tomatoes with onion and oregano, un-drained
2 tablespoons dry white wine
1/2 teaspoon freshly ground black pepper
1 (9-ounce) package fresh mozzarella and herb tortellini
3/4 cup shredded fresh spinach
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
8 tablespoons shaved Parmesan-Reggiano cheese


Place a Dutch oven coated with cooking spray over medium heat. Add bell pepper, shallots, and garlic; sauté 5 minutes or just until tender. Stir in chicken broth, tomatoes, wine, and black pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Add tortellini; bring to a boil, and cook 3 minutes.

Stir in spinach, beans, and artichoke hearts. Cook over medium heat until thoroughly heated.

Ladle soup into bowls; top evenly with cheese.

Created date

March 2010

Nutritional Information

Calories 202
Fat 4.9 g
Satfat 2.8 g
Protein 12.4 g
Carbohydrate 28 g
Cholesterol 19 mg
Iron 1.6 mg
Sodium 950 mg
Caloriesfromfat 22 %
Fiber 4.6 g
Calcium 200 mg