Tortellini Bean Soup Recipe

This hearty vegetarian soup recipe is a perfect supper meal and makes for a great leftover lunch the next day. The veggies, lentils, and beans supply a high amount of fibre for digestive health, satiety, and heart health. Plus, the combination of protein-packed legumes and savoury broth makes it both filling and comforting. It’s an easy, nourishing option you’ll want to keep in your weekly meal rotation.

Makes 10 servings

What You Need

• 1 tbsp. olive oil
• 1 medium onion chopped
• 1 clove garlic, minced
• 1 cup sliced mushrooms
• 1 red pepper
• 1 can (398 ml) stewed tomatoes, minced
• 8 cups vegetable or chicken broth (homemade, reconstituted from powder, or canned)
• 2 tbsp. dried basil
• 1/2 of a 750 g package fresh or frozen tortellini (375 g), cooked
• 1 can (398 ml) beans in tomato sauce
• 1 can (540 ml) lentils, drained and rinsed

How to Make the Tortellini Bean Soup 

1. Sauté onion, garlic, mushrooms and red peppers until soft in the oil in a large saucepan.
2. Add tomatoes, broth and basil and bring to a boil.
3. Simmer uncovered for 10 minutes.
4. Add cooked tortellini, beans and lentils.

Option: add salsa, hot chili sauce, or dried chili pepper flakes to spice it up if you like!

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