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Photo Credit: Elizabeth Newman

Italian White Bean, Pancetta and Tortellini Soup

A little protein with each meal is key to staying satisfied. With beans, pancetta, and cheese, this brothbased soup is packed with protein.

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Italian White Bean, Pancetta and Tortellini Soup

Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Author:

Giada De Laurentiis

Image of Italian White Bean, Pancetta and Tortellini Soup

Ingredients

  • 3 tablespoons olive oil
  • 4 ounces pancetta (chopped)
  • 3 large shallots (chopped)
  • 1 carrot (peeled and chopped)
  • 2 garlic cloves (chopped)
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 4 cups chopped Swiss chard (one bunch)
  • 6 cups low-sodium chicken broth
  • 1 9-ounce package fresh cheese tortellini
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. In a heavy, large soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic, and cook, stirring occasionally, until the pancetta is crisp, about 5 minutes.
  2. Add the beans, Swiss chard, and broth. Bring the soup to a boil over medium-high head, then reduce the heat to a simmer. Add the tortellini and cook for 8 minutes. Season with salt and pepper and serve.

1 comment

  • Author's avatar image
    Rebecca Dain
    ★★★★★
    ★★★★★

    Simple and delicious!!

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