Tortellini and White Bean Soup

Prep Time	Cook Time
10 mins	20 mins
Total Time	Serves
30 mins	6-8

This tortellini and white bean soup is light yet deeply comforting, making it a reliable choice for both weeknights and relaxed weekends. Tender tortellini and creamy white beans give the soup substance, while a simple, well-balanced broth keeps it from feeling heavy.

Everything comes together in one pot with minimal fuss, allowing the ingredients to shine. Serve it hot with good bread and a drizzle of olive oil — it’s the kind of soup that feels nourishing, familiar, and quietly satisfying.

Ingredients

• 4 ounces diced pancetta

•   1–2 tablespoons olive oil

•   2 (15-ounce) cans cannellini beans, with their liquid

•   1 (32-ounce) carton chicken broth

•   12 ounces cheese tortellini

•   1 teaspoon dried thyme, or 2 teaspoons fresh

•   1 teaspoon dried dill, or 2 teaspoons fresh

•   Kosher salt and freshly ground black pepper, to taste

•   Freshly grated or shaved Parmesan, for serving

Instructions

1. In a large cast iron or stainless steel soup pot (at least 4 quarts), heat the olive oil over medium heat. Add the pancetta and cook until crisp.

   
   

2. Add the cannellini beans along with their liquid and cook for 4–5 minutes, stirring occasionally, until the liquid begins to thicken slightly.

   
   

3. Pour in the chicken broth and add the thyme and dill. Bring to a gentle boil.

   
   

4. Add the tortellini and cook for about 5 minutes, until tender.

   
   

5. Season with salt and pepper to taste. Ladle into bowls and finish with freshly grated Parmesan before serving.