Best 2 Italian White Bean Pancetta And Tortellini Soup Recipes

Indulge in the comforting warmth of this Italian White Bean, Pancetta, and Tortellini Soup, a delightful symphony of flavors that will tantalize your taste buds. This hearty soup is a harmonious blend of creamy white beans, crispy pancetta, tender tortellini, and a flavorful broth infused with aromatic herbs. Each spoonful is a journey through the rustic charm of Italian cuisine, promising a satisfying and nourishing experience. Alongside this classic recipe, discover variations that cater to different dietary preferences, including a vegetarian version that swaps pancetta for mushrooms and a gluten-free option that uses rice flour tortellini. These variations ensure that everyone can savor the delectable flavors of this soup, making it a versatile dish for any occasion.

Here are our top 2 tried and tested recipes!

WHITE BEAN AND PANCETTA SOUP

White Bean and Pancetta Soup image

Make and share this White Bean and Pancetta Soup recipe from Food.com.

Provided by DrGaellon

Categories Pork

Time 7h

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1/2 lb pancetta, finely diced
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
4 garlic cloves, minced
1/3 cup dry white wine
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt, to taste
fresh ground black pepper, to taste
6 cups low sodium chicken broth
4 (19 ounce) cans cannellini beans, drained and rinsed
6 cups chopped escarole
2 cups orecchiette ("ear-shaped" pasta) or 2 cups small shell pasta
2 tablespoons chopped fresh parsley

Steps:

In a skillet, heat oil until it shimmers. Add pancetta and saute until browned. Remove pancetta with a slotted spoon and transfer directly to a crockpot.
Saute onion, celery, carrot and garlic until soft and onion is translucent. Transfer vegetables to crockpot and deglaze skillet with white wine. Pour wine into crockpot. Add herbs, salt, pepper, chicken broth, and beans. Cook on low 4-6 hours, or on high 2-3 hours. Puree about 1/3 of the soup in a blender then return it to the pot, or run an immersion blender in the soup until the desired thickness is achieved.
Add escarole and pasta and cook another 30-40 minutes on high (if you have been cooking on low up to this point, be sure to turn it up), until pasta is al dente. Stir in parsley at the last minute.

Nutrition Facts : Calories 551.8, Fat 3.8, SaturatedFat 0.9, Sodium 101.4, Carbohydrate 96.8, Fiber 20.2, Sugar 3.6, Protein 34.5

ITALIAN WHITE BEAN AND PANCETTA SOUP

Italian White Bean and Pancetta Soup image

This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Steps:

In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
Stir in minced parsley before serving, and sprinkle with grated cheese.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful pancetta, and a rich chicken broth will make all the difference in the taste of your soup.
Don't overcook the vegetables: You want them to be tender but still have a bit of a bite to them.
Add the tortellini at the end of cooking: This will prevent them from getting overcooked and mushy.
Season to taste: Add more salt, pepper, or herbs as needed until the soup is perfectly flavorful.
Serve with a sprinkle of grated Parmesan cheese and a drizzle of olive oil: This will add a touch of richness and depth of flavor.

Conclusion:

This Italian White Bean, Pancetta, and Tortellini Soup is a hearty, flavorful, and satisfying meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences. So next time you are looking for a delicious and comforting soup, give this recipe a try.