White Bean Soup with Chicken & Prosciutto Tortelloni

Home/White Bean Soup with Chicken & Prosciutto Tortelloni
Pasta & Products / White Bean Soup with Chicken & Prosciutto Tortelloni

White Bean Soup with Chicken & Prosciutto Tortelloni

Nothing beats a warm bowl of soup. Overflowing with tortelloni, pancetta, shallots, carrots, beans and Swiss chard, this one hits the spot.
Pin this to your board Nutritional Facts
Ready In 30 mins
Preparation 15 mins
Serves 8 people

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 ounces pancetta
  • 3  large shallots
  • 1  carrot
  • 2 cloves garlic
  • 4 cups chicken stock
  • 2 cups water
  • 1  small piece of Parmesan rind (optional)
  • 1  small bunch Swiss chard
  • 1 can (15 ounces)cannellini beans
  • 3 tablespoons chopped fresh Italian parsley
  • 3/4 teaspoon fresh thyme leaves
  • 1 package BUITONI Refrigerated Chicken & Prosciutto Tortelloni (9 oz.)
  •   Ground black pepper to taste

Directions:

HEAT oil in large saucepan over medium-high heat. Add pancetta, shallots, carrot and garlic; cook, stirring frequently, for 5 minutes or until pancetta has rendered its fat and is starting to crisp. Add chicken stock, water, Parmesan rind, Swiss chard, beans, parsley and thyme.

BRING to a boil; add pasta. Reduce heat to low; cook for 7 minutes. Season with pepper. Remove Parmesan rind before serving.

Cook’s Tip: Tuscan kale can be used in place of Swiss chard.

Go to Top