From The Cookbook: Everyday Pasta

Some days, I just need a bowl of pure comfort, and Giada’s Italian White Bean, Pancetta, and Tortellini Soup is exactly that. With its rich, hearty broth and cozy flavors, this soup is a little bit of magic in every spoonful — creamy beans, tender tortellini, and a savory pancetta bite.

For a full-on comfort meal, try it with warm, crusty bread or even a little garlic toast. I like to make it a day ahead so all the flavors come together even more. It’s an easy way to turn an ordinary evening into something special.

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)
• 6 cups low-sodium chicken broth
• 1 (9 oz) package cheese tortellini, fresh or frozen
• ¼ tsp freshly ground black pepper

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

1. Heat the Oil: In a large, heavy soup pot, heat 3 tablespoons of olive oil over medium-high heat until shimmering, about 2 minutes.
2. Cook the Pancetta and Veggies: Add the chopped pancetta, shallots, carrot, and garlic to the pot. Stir occasionally and cook until the pancetta is crispy and the shallots are translucent, about 5 minutes.
3. Add the Beans and Greens: Stir in the cannellini beans and the chopped Swiss chard, ensuring everything is well combined in the pot.
4. Add the Broth: Pour in the low-sodium chicken broth and increase the heat to bring the soup to a boil.
5. Simmer and Cook the Tortellini: Once boiling, reduce the heat to a simmer. Add the tortellini and cook for 5 minutes if using fresh, or about 8 minutes if frozen, until tender.
6. Season and Serve: Season the soup with ¼ teaspoon of freshly ground black pepper, give it a good stir, and serve hot. Enjoy!

Recipe Tips

• If you’re out of pancetta, try swapping it with crispy bacon — it gives a similar smoky, savory flavor that works perfectly with the creamy beans and tender tortellini.
• For a veggie twist, add a handful of fresh spinach in the last few minutes of cooking. It softens beautifully and adds a nice, earthy flavor that’s oh-so-good!
• Looking for a bit more flavor depth? Add a sprinkle of red pepper flakes to the oil when cooking the pancetta for a gentle, warming heat throughout the soup.
• If you want a thicker broth, mash a few cannellini beans before adding them to the pot. This creates a creamier texture without needing any extra ingredients.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Make-Ahead Cioppino
• Giada De Laurentiis Vegetarian Chili Verde
• Giada Quinoa and Sweet Potato Stew-ish

Giada Italian White Bean, Pancetta, and Tortellini Soup

Recipe by Giada De LaurentiisCourse: SoupsCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

375

kcal

Some days, I just need a bowl of pure comfort, and Giada’s Italian White Bean, Pancetta, and Tortellini Soup is exactly that. With its rich, hearty broth and cozy flavors, this soup is a little bit of magic in every spoonful — creamy beans, tender tortellini, and a savory pancetta bite.

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)
  

• 6 cups low-sodium chicken broth
  

• 1 (9 oz) package cheese tortellini, fresh or frozen
  

• ¼ tsp freshly ground black pepper
  

Directions

• Heat the Oil: In a large, heavy soup pot, heat 3 tablespoons of olive oil over medium-high heat until shimmering, about 2 minutes.
  
• Cook the Pancetta and Veggies: Add the chopped pancetta, shallots, carrot, and garlic to the pot. Stir occasionally and cook until the pancetta is crispy and the shallots are translucent, about 5 minutes.
  
• Add the Beans and Greens: Stir in the cannellini beans and the chopped Swiss chard, ensuring everything is well combined in the pot.
  
• Add the Broth: Pour in the low-sodium chicken broth and increase the heat to bring the soup to a boil.
  
• Simmer and Cook the Tortellini: Once boiling, reduce the heat to a simmer. Add the tortellini and cook for 5 minutes if using fresh, or about 8 minutes if frozen, until tender.
  
• Season and Serve: Season the soup with ¼ teaspoon of freshly ground black pepper, give it a good stir, and serve hot. Enjoy!