Tortellini Bean Soup Recipe

Name: Tortellini Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 4 carrots, chopped; 1 onion, chopped; 2 garlic cloves, minced; 1 teaspoon dried basil; 1 bay leaf; 4 cups chicken stock; 1 (28 ounce) can whole tomatoes; 8 ounces meat-filled tortellini or 8 ounces cheese-filled tortellini; 1 cup black beans, cooked, drained and rinsed; 1/4 teaspoon pepper; 1/4 cup parmesan cheese

Servings: persons

2 teaspoons vegetable oil
4 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 bay leaf
4 cups chicken stock
1 (28 ounce) can whole tomatoes
8 ounces meat-filled tortellini or 8 ounces cheese-filled tortellini
1 cup black beans, cooked, drained and rinsed
1/4 teaspoon pepper
1/4 cup parmesan cheese

1
In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
2
Add chicken stock and tomatoes, breaking tomatoes with back of spoon. Bring to a boil.
3
Add tortellini return to boil.
4
Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
5
Stir in black beans and season with pepper.
6
Discard bay leaf. Ladle into bowl and sprinkle with cheese.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 4 carrots, chopped, 1 onion, chopped, 2 garlic cloves, minced, and more.

Yes, Tortellini Bean Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortellini Bean Soup

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