- 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
- 1/4 cup chopped fresh parsley
- 1 tablespoon grated Parmesan cheese, or more to taste
- freshly ground black pepper to taste
- 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.
- 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.
- Divide soup into bowls and garnish with Parmesan cheese and black pepper.
04/26/2018
recipepes.com
Ham and Tortellini Soup, recipe
PT15M
PT1H
5
455 calories
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