Savory Italian Tortellini and Pancetta Soup
You can never have too many main course recipes, so give Savory Italian Tortellini and Pancetta Soup a try. Watching your figure? This dairy free recipe has 427 calories, 16g of protein, and 22g of fat per serving. For $2.89 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Mother Rimmy requires rosemary, celery, water, and olive oil. 12 people were impressed by this recipe. It will be a hit at your Autumn event. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 47%. If you like this recipe, you might also like recipes such as Italian Tortellini Soup, Italian Tortellini Soup, and Italian Tortellini Soup.
Servings: 6
Ingredients:
1 cup carrots, diced
1 ½ cups celery, diced
12 ounces tortellini, dried
4 cloves garlic, minced
46 ounces low sodium chicken broth
2 tablespoons olive oil
1 cup onion, diced
4 ounces pancetta, diced
1 teaspoon rosemary, minced
1 tablespoon thyme, minced
24 - 36 ounces water
2 medium zucchini, cubed into small pieces
Equipment:
pot
Cooking instruction summary:
In a large stock pot over medium-high heat add olive oil, celery, carrots, onion and pancetta. Cook for 5 - 6 minutes to soften.Add garlic, thyme, rosemary, chicken broth and 24 ounces water. Bring to a boil, then reduce heat to medium and simmer for 25 - 30 minutes until vegetables are almost tender. Add more water or broth as necessary to get the soup consistency you like.Add tortellini and zucchini and continue to simmer another 15 minutes until tortellini is just tender. Do not overcook, or tortellini tends to get mushy.Season with salt and pepper to taste.
Step by step:
1. In a large stock pot over medium-high heat add olive oil, celery, carrots, onion and pancetta. Cook for 5 - 6 minutes to soften.
2. Add garlic, thyme, rosemary, chicken broth and 24 ounces water. Bring to a boil, then reduce heat to medium and simmer for 25 - 30 minutes until vegetables are almost tender.
3. Add more water or broth as necessary to get the soup consistency you like.
4. Add tortellini and zucchini and continue to simmer another 15 minutes until tortellini is just tender. Do not overcook, or tortellini tends to get mushy.Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
