Ham and Tortellini Soup recipe
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Ingredients
- 2 tablespoons olive oil 1 small red onion, chopped 1 large carrot, chopped 2 stalks celery, chopped 2 cloves garlic, minced 2 quarts water 1 ham bone with meat 1 tablespoon chicken bouillon granules 2 (15 ounce) cans cannellini beans, drained and rinsed 2 small red potatoes, diced 1 (8 ounce) package refrigerated spinach and cheese tortellini 1 zucchini, sliced ¼ cup chopped fresh parsley 1 tablespoon grated Parmesan cheese, or more to taste freshly ground black pepper to taste
Nutrition Info
- 213.9 caloriescarbohydrate: 30.6 gcholesterol: 37.4 mgfat: 6.3 gfiber: 5.9 gprotein: 8.6 gsaturatedFat: 1.4 gservingSize: -sodium: 454.7 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Ham and Tortellini Soup
Directions
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Heat olive oil in a large stock pot over medium heat, saute onion, carrot, celery, and garlic until tender and slightly browned, about 5 minutes. Add water, ham bone, and chicken bouillon, simmer until meat falls off the bone, about 1 hour. Transfer ham bone to a cutting board and allow to cool slightly.
Stir beans and potatoes into ham broth and simmer for 10 minutes. Meanwhile, cut ham into bite-size pieces and return to the pot. Add tortellini to the ham and bean soup, simmer until pasta is tender, 7 to 9 minutes. Stir zucchini and parsley into soup and continue to simmer until zucchini is tender, about 5 minutes more.
Divide soup into bowls and garnish with Parmesan cheese and black pepper.