Tortellini Pasta e Fagioli is a hearty rendition of the traditional Italian soup, known for its “pasta and beans”. It is so flavorful, yet easy to prepare.
This Tortellini Pasta e Fagioli not only fills your house with a nice aroma of Italian yumminess, it is also extremely delish! I love making soup for the fall and winter months, especially easy soups. Taking some of my favorite ingredients and seasonings and throwing it all together in a pot to simmer for a few hours is just so comforting.
I love the traditional Pasta e Fagioli soup, but my hubby is not a legume fan, literally hates any type of bean. The kiddos wanted a little something more… cheesy. So wanting to please us all for dinner, I decided to take the traditional Pasta e Fagioli soup and make a couple of changes to please everyone, yes, all seven of us.
I replaced the traditional ditalini noodles, with 4-cheese tortellini pasta, and cut down to a third of the amount of beans. In addition, I added a little more broth and seasonings for flavor. I made sure to dice the celery very fine, as my kids hate cooked celery that is, if they only know it is in there.
My son, Aiden, walked in from school and the first thing he said was, “Mom it smells amazing in here, what is it? I could smell it at the end of the drive-way?!” I knew just from that remark it would be a hit.
Enjoy! XOXO San
How do you make Tortellini Pasta e Fagioli?
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Drain and rinse cannellini beans, and set aside.
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In a large pot, heat olive oil and add the chopped pancetta, and cook until lightly brown, about 5 minutes.
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Once browned, remove from pot and onto a paper towel, using a slotted spoon, leave the fat in the pot. .
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Add the prosciutto, and cook for a few minutes, until it starts to turn a light brown color, then add red onion and cook for 3-5 minutes, until it starts to soften.
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Add celery and cook until it begins to soften, then add garlic, rosemary, oregano, and bay leaf. Let this simmer, stirring until golden.
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Gently stir in broth. Add in the can of whole tomatoes, using your hands to squish and break down the tomatoes, to make them smashed. Add beans and pancetta.
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Let it come a slow boil, then reduce heat to low. Cover with the lid ajar, and simmer. Occasionally come back and stir, letting it cook for 1 1/2 to 2 hours.
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Prepare tortellini pasta per package directions, drain pasta, keeping 1 cup of the drained water. Add tortellini to the soup and then add the pasta water, stirring in gently.
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Season with salt and pepper to taste, and top with parmesan cheese. Serve immediately and enjoy!
Pair this with a healthy Italian Kale Salad and some breadsticks or our favorite Italian Herb Biscuits and you will have a delicious, perfect meal.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Tortellini Pasta e Fagioli
Ingredients
- 14.5 ounce cannellini beans white kidney beans
- 4 ounces sliced pancetta chopped
- 2 tablespoons olive oil
- 2 ounces sliced prosciutto chopped
- 1 medium red onion diced
- 3 celery ribs diced
- 4 garlic cloves minced
- 1 tablespoon freshly chopped rosemary
- 1 1/2 teaspoons dried oregano
- 1 bay leaf
- 4 cups chicken broth
- 28 ounce whole peeled tomatoes
- 1 pound dried cheese tortellini
- salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Drain and rinse cannellini beans, and set aside.
- In a large pot, heat olive oil and add the chopped pancetta, and cook until lightly brown, about 5 minutes.
- Once browned, remove from pot and onto a paper towel, using a slotted spoon, leave the fat in the pot. .
- Add the prosciutto, and cook for a few minutes, until it starts to turn a light brown color, then add red onion and cook for 3-5 minutes, until it starts to soften.
- Add celery and cook until it begins to soften, then add garlic, rosemary, oregano, and bay leaf. Let this simmer, stirring until golden.
- Gently stir in broth. Add in the can of whole tomatoes, using your hands to squish and break down the tomatoes, to make them smashed. Add beans and pancetta.
- Let it come a slow boil, then reduce heat to low. Cover with the lid ajar, and simmer. Occasionally come back and stir, letting it cook for 1 1/2 to 2 hours.
- Prepare tortellini pasta per package directions, drain pasta, keeping 1 cup of the drained water. Add tortellini to the soup and then add the pasta water, stirring in gently.
- Season with salt and pepper to taste, and top with parmesan cheese. Serve immediately and enjoy!
Notes
Yumm!! Going to need to make this soon!
Nice soup – thanks so much.
Sono osceni, neanche ad immaginarli! Ai bambini faccia mangiare semplicemente i tortellini con un buon brodo, saranno più contenti 🙁