Tortellini and Cannellini Soup

This rustic soup tastes like it took hours to cook, yet it is so quick and easy with our Taste the Seasons Vegetable Tray mix. For a heartier soup, add cooked chicken or Italian sausage with the tortellini.


1 (15 ounce) can cannellini (white kidney beans), drained and rinsed

1 (6 ounce) can tomato paste

1 package Taste the Seasons Vegetable Tray mix

2 cups water

1 tablespoon lemon juice

4 cups vegetable stock

1 (9 ounce) package refrigerated cheese-spinach tortellini

Salt, to taste

Parmesan cheese for garnish



Place the cannellini, tomato paste and Vegetable Tray mix into a large saucepan; stir in the water, lemon juice and vegetable stock. Bring to a boil; reduce to simmer and cook for 10 minutes. Carefully add the tortellini and cook until just tender, 3 to 5 minutes. Season to taste. Garnish with parmesan cheese.

Note: For leftover soup, remove the tortellini and refrigerate in a sealed container. Add back to soup to reheat. 


Makes 6-8 servings