Spinach Tortellini Soup with Crispy

This Creamy Spinach Tortellini Soup is filled with white beans and Grana Padano cheese, topped with crispy Prosciutto di Parma! It is a comforting and flavorful easy dinner idea!



  • 4 slices Prosciutto di Parma


  • 1 tablespoon oil
  • 1/2 medium onion finely diced
  • 2 large carrots peeled and finely chopped
  • 1 rib celery finely diced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 1/2 cups low sodium chicken stock
  • 540 ml canned white kidney beans, rinsed (about 2 cups)
  • 2 cups fresh or frozen cheese tortellini
  • 2 cups fresh spinach roughly chopped
  • 1 cup heavy cream (or evaporated milk)
  • 1/4 cup shredded Grana Padano cheese



  • Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Lay 4 slices of Prosciutto di Parma on the baking sheet and bake for 5-8 minutes, until crispy.
  • Use a knife to roughly chop, then set aside while you make the soup.


  • To a large dutch oven or soup pot, add oil and heat over medium-high heat.
  • Add onion, carrots and celery and cook, stirring often, until onion is softened and translucent, about 4-5 minutes.
  • Stir in garlic, salt, parsley, basil, thyme and pepper. Cook and stir 1 minute.
  • Add chicken stock to pan and use a wooden spoon to scrape any bits from the bottom.
  • Stir in beans, and bring to a simmer over medium-high heat.
  • Reduce to medium-low, cover and simmer until vegetables are tender.
  • 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.
  • Garnish with additional Grana Padano and crispy prosciutto before serving.

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Soup Recipes

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