Tuesday at the Table: Tortellini Soup of Thankfulness

I am thankful for many things, but I am especially thankful for the strong relationship I have with my loving, supportive parents. Even though I am a grown woman with a child of my own, they are still an enormous source of comfort and strength. One recipe that reminds me of their love and care is Tortellini Soup. One day, when I was in need of moral support, my parents invited me over for a meal. My mom made Italian White Bean, Pancetta, and Tortellini Soup from Everyday Pasta, by Giada De Laurentiis. It was exactly what I needed: warm, filling and healthier than eating Ben & Jerry’s straight from the carton. Later at home, I tweaked the recipe to make it a bit faster and easier. I also found that it freezes well and I do love to freeze food for later. This soup is now one of my stand-bys. I hope you enjoy it as much as I do.

Tortellini Soup of Thankfulness

Serves six to eight

Ingredients:

A bit of olive oil
A package of pancetta or prosciutto, chopped
Two or three shallots, chopped
One bag shredded carrot
A spoonful of jarred, minced garlic
One 15 ounce can cannellini beans, rinsed and drained
Four cups or so of bagged baby spinach
Six cups of Swanson’s chicken broth
One small package of cheese tortellini

Directions:

After getting out all the ingredients and chopping the pancetta and shallots, heat the olive oil in a big pot over medium heat. Toss in the meat, shallots, carrots and garlic and cook for five minutes. Stir as needed. Add the beans, spinach and broth and bring to a boil. Add the tortellini and cook until done, about five minutes. Salt to taste.

Linking up to my mom’s Tuesday at the {Thanksgiving} Table linky party and giveaway.