Tortellini and White Bean Soup with Pancetta
Cheese filled tortellini is simmered in a savory broth with white beans, vegetables and pancetta in this light but filling soup.
Servings: 6 -8 servings
Ingredients
- 2 tablespoons olive oil
- 8 ounces pancetta diced
- 3-4 garlic cloves minced
- 2 shallots chopped
- 1 1/2 cups shredded carrots
- 1/2 teaspoon thyme
- 8 cups chicken broth
- 16-20 ounces cheese tortellini
- 2 cans white beans drained
- 1/4 cup fresh parsley
- Black pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the pancetta, garlic, shallots, carrots and thyme and cook until the pancetta is crispy, 5-7 minutes.
- Add the chicken broth and bring to a boil. Add the tortellini and beans and simmer until tortellini is tender. (Cooking time will vary depending on whether your pasta is fresh or frozen).
- Stir in fresh parsley and season with pepper, to taste. Serve with Parmesan cheese for garnish.