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Italian White Bean, Sausage, Pancetta, and Tortellini Soup
Description
Use either fresh or frozen tortellini for this soup. It’s a twist on the traditional totellini en brodo that is a traditional dish all over Northern Italy. White beans, Italian sausage, and pancetta make this one very hearty and even more flavorful.
Ingredients
- 1 pound Spicy Italian Sausage
- 3 Tablespoons Olive Oil
- ¼ pounds Pancetta, Chopped (thick-cut Bacon Also Works)
- 3 whole Shallots (or, 1 Small Yellow Onion), Chopped
- 1 whole Carrot, Peeled And Chopped
- 3 cloves Garlic, Chopped
- 1 can (15 Oz.) Cannellini Beans, Rinsed And Drained
- 4 cups Baby Spinich
- 8 cups Chicken Broth
- 1 package (6-oz.) Cheese Tortellini, Fresh Or Frozen
- Salt And Pepper, to taste
Preparation
In a large, heavy soup pot, cook sausage (breaking up into small pieces). After cooked, remove from pot and set aside letting it drain.
Next heat the olive oil over medium-high heat in the same pot. Add the pancetta, shallots, carrot, and garlic. Cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the sausage, beans, spinach, and broth.
Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer.
Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or just until tender. Season with salt & pepper and serve.
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