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Hearty Tortellini Pasta e Fagioli
1 tablespoon olive oil
1 small carrot, chopped (optional)
2 small celery stalks, chopped (optional)
1/2 small onion, chopped (optional)
Kosher salt and freshly ground black pepper
2 cups tomato basil or marinara sauce
4 cups vegetable or chicken broth
1 (14.5-ounce) can of cannellini beans
1 pound any ham tortellini, such as pancetta or prosciutto, preferably mini-sized
Grated Parmesan to garnish
Thinly sliced prosciutto to garnish (optional)
1. Heat the oil in a stockpot over medium heat and add the vegetables. Season with salt and pepper, and stir often until the onion is translucent, about 4 minutes. Add the tomato sauce and broth, and bring to a rolling boil. Add the beans and ham tortellini, cover and cook until the tortellini are just cooked (follow package directions, about 2 minutes). Ladle into bowls and top with Parmesan and prosciutto.