Ham And Tortellini Soup
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
67
Spice
60
Sweetness
53
Sourness
32
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 small
Red Onion (chopped)1 large
Carrot (chopped)2 stalks
Celery (chopped)2 cloves
Garlic (minced)2 small
Red Potatoes (diced)1 cup
Parsley (chopped fresh)Directions:
1
Heat olive oil in a large stock pot over medium heat; saute onion, carrot, celery, and garlic until tender and slightly browned, about 5 minutes
2
Add water, ham bone, and chicken bouillon; simmer until meat falls off the bone, about 1 hour
3
Transfer ham bone to a cutting board and allow to cool slightly
4
Stir beans and potatoes into ham broth and simmer for 10 minutes
5
Meanwhile, cut ham into bite-size pieces and return to the pot
6
Add tortellini to the ham and bean soup; simmer until pasta is tender, 7 to 9 minutes
7
Stir zucchini and parsley into soup and continue to simmer until zucchini is tender, about 5 minutes more
8
Divide soup into bowls and garnish with Parmesan cheese and black pepper