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!
INGREDIENTS
CRISPY PROSCIUTTO
- 4 slices Prosciutto di Parma
SPINACH TORTELLINI SOUP
- 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
INSTRUCTIONS
CRISPY PROSCIUTTO
-
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.
SPINACH TORTELLINI 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.
