Best 3 Italian White Bean Pancetta And Tortellini Soup Recipes

Are you ready to embark on a culinary journey that will transport your taste buds to the heart of Italy? Discover the delectable symphony of flavors in our Italian white bean, pancetta, and tortellini soup. This comforting and savory dish is a delightful blend of creamy white beans, crispy pancetta, plump tortellini, and a rich broth infused with the essence of Italian herbs. It's the perfect soup to warm your soul on a chilly evening, providing both comfort and nourishment. With its combination of hearty ingredients and aromatic spices, this soup promises to be a delightful treat for your palate. So gather your ingredients and let's embark on this culinary adventure to create a masterpiece that will surely become a family favorite.

Let's cook with our recipes!

ITALIAN WHITE BEAN, PANCETTA, AND TORTELLINI SOUP

Italian White Bean, Pancetta, and Tortellini Soup image

Categories Bean Christmas Low Sodium Simmer Boil

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

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.
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.

TORTELLINI, TOMATO, AND WHITE BEAN SOUP

Tortellini, Tomato, and White Bean Soup image

This was a pantry/refrigerator cleaning day soup that I made several years ago and have tried a few additional times with varying ingredients. I like this rendition the best.

Provided by Melanie B.

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 cups fresh cheese tortellini
1 zucchini, chopped in bite sized pieces
1 summer squash, chopped in bite sized pieces
3 cups chicken stock
28 ounces stewed tomatoes, unseasoned
1 teaspoon dried Italian seasoning
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can white beans
1/4 teaspoon hot sauce

Steps:

Combine tomatoes, chicken stock, salt, pepper, garlic, and italian seasoning in a soup pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Add tortellini, squash, zucchini, beans, and hot sauce. Bring back up to a boil over medium high heat. Cover and reduce heat to a simmer for another 10 minutes, or until tortellini and vegetables are tender.
Check the seasoning, add extra if desired. Enjoy!

Nutrition Facts : Calories 131.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 2.7, Sodium 665.7, Carbohydrate 23.3, Fiber 4.2, Sugar 7.1, Protein 7.7

ITALIAN WHITE BEAN AND PANCETTA SOUP

Italian White Bean and Pancetta Soup image

This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Steps:

In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
Stir in minced parsley before serving, and sprinkle with grated cheese.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g

Tips:

Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful pancetta, and a good quality tortellini.
Don't overcrowd the pot when cooking the vegetables. This will help them cook evenly and prevent them from becoming mushy.
Season the soup to taste. Add more salt, pepper, or red pepper flakes as desired.
Serve the soup immediately, garnished with grated Parmesan cheese and a drizzle of olive oil.

Conclusion:

This Italian white bean, pancetta, and tortellini soup is a hearty and delicious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So gather your ingredients and give it a try!