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 calories
carbohydrate: 30.6 g
cholesterol: 37.4 mg
fat: 6.3 g
fiber: 5.9 g
protein: 8.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 454.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Divide soup into bowls and garnish with Parmesan cheese and black pepper.

Recipe Yield

8 servings

Recipe Note

This is a great way to use the last of the Easter ham. It's pure comfort food, but also a great way to get a good variety of vegetables.

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