Use either fresh or frozen tortellini for this soup, a twist on the traditional tortellini en brodo that is a traditional Christmas dish all over northern Italy. White beans and the pancetta make this one very hearty and even more flavorful.

　　

Ingredients

4 to 6 servings

　　3 tablespoons olive oil

　　4 ounces pancetta, chopped

　　3 large shallots, chopped

　　1 carrot, peeled and chopped

　　2 garlic cloves, chopped

　　1 (15-ounce) can cannellini beans, rinsed and drained

　　4 cups chopped Swiss chard (1 bunch)

　　6 cups low-sodium chicken broth

　　1 (9-ounce) package cheese tortellini, fresh or frozen

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard, and broth.

　　

Step 2

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 until just tender. Season with pepper and serve.

　　Everyday Pasta