Ham and Tortellini Soup

Ham and Tortellini Soup

This is a great way to use the last of the Easter ham. It's pure comfort food, but also a great way to get a good variety of vegetables.

Preparation Time
25 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 55 mins
Calories
214 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
Divide soup into bowls and garnish with Parmesan cheese and black pepper.
Ham and Tortellini Soup
Ham and Tortellini Soup
Ham and Tortellini Soup

Ingredients

  • 2 tablespoons olive oil
  • ¼ cup chopped fresh parsley
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 quarts water
  • 1 zucchini, sliced
  • 1 small red onion, chopped
  • 1 tablespoon chicken bouillon granules
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • freshly ground black pepper to taste
  • 1 large carrot, chopped
  • 1 tablespoon grated Parmesan cheese, or more to taste
  • 1 ham bone with meat
  • 2 small red potatoes, diced
  • 1 (8 ounce) package refrigerated spinach and cheese tortellini

Categories

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