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Ingredients1 h 55 m servings 214
Original recipe yields 8 servings
- 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.
- 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.
- Divide soup into bowls and garnish with Parmesan cheese and black pepper.
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- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 214 calories; 6.3 30.6 8.6 37 455 Full nutrition
ReviewsRead all reviews 2
I don't think I'll be making this again. My husband just wasn't that crazy about it.