Tortellini, White Bean, and Spinach Soup

HOWARD L. PUCKETT

This hearty, Italian-style pasta and bean soup is packed full of flavor and nutrients with spinach, bell pepper, white beans, tomato and Parmesan cheese.  Just add a slice of crusty Italian bread and you've got dinner. 

Yield: 6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 18%
  • Fat: 5.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 15g
  • Carbohydrate: 43.9g
  • Fiber: 4.2g
  • Cholesterol: 23mg
  • Iron: 2.8mg
  • Sodium: 562mg
  • Calcium: 158mg

Ingredients

  • 1 teaspoon olive oil
  • 2 cups chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon dried Italian seasoning
  • 3 garlic cloves, minced
  • 2 cups coarsely chopped spinach
  • 2/3 cup water
  • 1 (16-ounce) can navy beans, drained
  • 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (9-ounce) package uncooked fresh cheese tortellini
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tortellini, White Bean, and Spinach Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy