Name: Spinach Tortellini Soup With Crispy Prosciutto Recipe
Total time: 35 min
Yield: 6
Cuisine: American

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This creamy spinach tortellini soup is filled with white beans and grana padano, topped with crispy prosciutto di parma [video]. 

How to make Spinach Tortellini Soup With Crispy Prosciutto Recipe

Ashley Fehr

Crawler

American

<p>This creamy spinach tortellini soup is filled with white beans and grana padano, topped with crispy prosciutto di parma [video]. </p>

Slices prosciutto di parma

Medium onion finely diced

Large carrots peeled and finely chopped

Rib celery finely diced

Minced garlic

Salt

Dried parsley

Dried basil

Dried thyme

Black pepper

Low sodium chicken stock

Canned white kidney beans,  rinsed

Fresh or frozen cheese tortellini

Fresh spinach roughly chopped

Heavy cream

Shredded grana padano cheese

Preheat oven to 400 degrees f and line a rimmed baking sheet with parchment paper.

step 1

Lay 4 slices of prosciutto di parma on the baking sheet and bake for 5-8 minutes, until crispy.

step 2

Use a knife to roughly chop, then set aside while you make the soup.

step 3

To a large dutch oven or soup pot, add oil and heat over medium-high heat.

step 4

Add onion, carrots and celery and cook, stirring often, until onion is softened and translucent, about 4-5 minutes.

step 5

Stir in garlic, salt, parsley, basil, thyme and pepper. Cook and stir 1 minute.

step 6

Add chicken stock to pan and use a wooden spoon to scrape any bits from the bottom.

step 7

Stir in beans, and bring to a simmer over medium-high heat.

step 8

Reduce to medium-low, cover and simmer until vegetables are tender.

step 9

Open the lid and stir in tortellini, spinach, cream and grana padano. Cover and let cook for 5 minutes or until tortellini is al dente.

step 10

Garnish with additional grana padano and crispy prosciutto before serving.

step 11

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