A flavorful recipe by Giada De Laurentiis is this Italian White Bean, Pancetta, and Tortellini Soup that you can make on a busy day for a quick meal, made with pancetta, cannellini beans, Swiss chard, chicken broth, and cheese tortellini. This comforting soup recipe is perfect for dinner and takes about 30 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• 3 tbsp olive oil
• 4 oz pancetta, chopped
• 3 large shallots, chopped
• 1 carrot, peeled and chopped
• 2 garlic cloves, chopped
• 1 (15-oz) can cannellini beans, rinsed and drained
• 4 cups chopped Swiss chard (about 1 bunch, trimmed)
• 6 cups low-sodium chicken broth
• 1 (9-oz) package fresh cheese tortellini
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

How To Make Giada Italian White Bean, Pancetta, and Tortellini Soup

1. Heat the Oil: Pour the olive oil into a large, heavy soup pot and heat it over medium-high heat. Add the pancetta, shallots, carrot, and garlic, and cook while stirring occasionally. Cook until the pancetta turns crisp and the vegetables start to soften about 5 minutes.
2. Add the Beans and Greens: Add the rinsed cannellini beans and chopped Swiss chard to the pot. Pour in the chicken broth, making sure to stir everything together so the flavors blend well. Bring the mixture to a boil over medium-high heat.
3. Cook the Tortellini: Once the soup is boiling, lower the heat to a simmer and add the fresh cheese tortellini. Let the soup simmer for about 8 minutes, stirring occasionally to prevent sticking and ensure the tortellini cooks evenly.
4. Season and Serve: Add the kosher salt and freshly ground black pepper to the soup, adjusting to taste. Stir well, then serve hot. Enjoy your flavorful, hearty Italian soup!

Recipe Tips

• Add extra veggies: I sometimes throw in zucchini or bell peppers for more nutrients and texture. Chop them small, and they’ll cook perfectly in the soup without overpowering it.
• Swap the pancetta: If you can’t find pancetta, use bacon instead. It gives a similar salty, smoky flavor and crisps up nicely, adding a delicious crunch to the soup.
• Make it vegetarian: Just skip the pancetta and use vegetable broth instead of chicken broth. I’ve tried this, and it’s still hearty and full of comforting flavors.
• Use different greens: If you’re out of Swiss chard, try kale or spinach. Both work well in this soup, but add spinach in the last few minutes to avoid overcooking.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Aunt Raffy’s Quinoa and Ceci Soup
• Giada De Laurentiis Chicken Pastina Soup
• Giada Cold Cauliflower Soup With Bacon and Croutons