Use either fresh or frozen tortellini for this soup, a twist on the traditional tortellini en brodo that is a traditional Christmas dish all over northern Italy. White beans and the pancetta make this one very hearty and even more flavorful.
Recipe information
Yield
4 to 6 servings
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, rinsed and drained
4
cups chopped Swiss chard (1 bunch)
6
cups low-sodium chicken broth
1
(9-ounce) package cheese tortellini, fresh or frozen
1
/4 teaspoon freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard, and broth.
Step 2
Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.