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Ham and Tortellini Soup


"This is a great way to use the last of the Easter ham. It's pure comfort food, but also a great way to get a good variety of vegetables."
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1 h 55 m servings 214 cals
Original recipe yields 8 servings

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  1. Heat olive oil in a large stock pot over medium heat; saute onion, carrot, celery, and garlic until tender and slightly browned, about 5 minutes. Add water, ham bone, and chicken bouillon; simmer until meat falls off the bone, about 1 hour. Transfer ham bone to a cutting board and allow to cool slightly.
  2. Stir beans and potatoes into ham broth and simmer for 10 minutes. Meanwhile, cut ham into bite-size pieces and return to the pot. Add tortellini to the ham and bean soup; simmer until pasta is tender, 7 to 9 minutes. Stir zucchini and parsley into soup and continue to simmer until zucchini is tender, about 5 minutes more.
  3. Divide soup into bowls and garnish with Parmesan cheese and black pepper.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 214 calories; 6.3 g fat; 30.6 g carbohydrates; 8.6 g protein; 37 mg cholesterol; 455 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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I don't think I'll be making this again. My husband just wasn't that crazy about it.