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.
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 6-8
Calories 565kcal
Author Sandra
Ingredients
14.5ouncecannellini beanswhite kidney beans
4ouncessliced pancettachopped
2tablespoonsolive oil
2ouncessliced prosciuttochopped
1medium red oniondiced
3celery ribsdiced
4garlic clovesminced
1tablespoonfreshly chopped rosemary
1 1/2teaspoonsdried oregano
1bay leaf
4cupschicken broth
28ouncewhole peeled tomatoes
1pounddried cheese tortellini
salt and pepper to taste
Parmesan cheesefor 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
Recipe adapted from Carrabba’s Italian Grill Recipes from Around Our Family Table