Tortellini & White Bean Soup + Link-Up!

Happy Tuesday and welcome to the very first Taste of Tuesday Link-Up!! We recently had a cold front come to Dallas - and by cold front, I mean it was in the 30's for a few days. Since the cold front ran through Dallas, Tyler and I wanted to make a soup while we still had the chance. I've had my eye on this recipe for a while now - it's from Giada de Laurentiis’ cookbook Everyday Pasta. I've seriously tabbed about 12 recipes from that book alone, but we'll start with this one! It's AH-MAZING!! The mixture of the tortellini, white beans, green chard and pancetta is absolute perfection. This soup was SO easy and perfect for a chilly day.

Ingredients:

- 3 tbsp olive oil
- 4 oz pancetta, chopped
- 3 large shallots, chopped
- 1 carrot, peeled and chopped

- 2 garlic cloves, chopped
- 1 (15 oz) can cannellini beans, rinsed and drained
- 4 cups chopped Swiss or red chard (I used green chard, since they didn't have Swiss)
- 7 cups low-sodium chicken broth
- 1 (9 oz) package fresh or frozen cheese tortellini
- 1/4 tsp freshly ground pepper

- Parmesan cheese for garnish (optional)

Step 1: Chop the pancetta, carrots, shallots, garlic and chard.

Step 2: Heat a large pot on medium heat and add olive oil. Once heated, add the carrots, shallots, garlic and pancetta and cook for about 5 minutes or until pancetta is crispy; Stir occasionally.

Step 3: Add in beans, chard and chicken broth to the pancetta mixture and stir well. Bring to a boil over medium to high heat, then lower to a simmer. Add in fresh (or frozen) tortellini and cook for 5 minutes (8 if frozen).

Step 4: Season with ground black pepper and stir well.

Step 5: Sprinkle with Parmesan cheese and enjoy!

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