Pasta Fagioli is an Italian soup that always satisfies! It’s a pasta and bean soup that’s bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Stir up more of the best soup recipes like White Bean Soup with Bacon, Italian Meatball Soup and Sausage Orzo Soup.

I’m such a sucker for a good bowl of Pasta e Fagioli. It’s smoky, cheesy, hearty… It’s really got so much to offer in every spoonful!

While there is a pretty lengthy list of ingredients that go into this classic Italian soup, have no fear. It’s still incredibly easy to make and everything listed is inexpensive.

Plus, you can change things up in this soup as you see fit! This versatile soup varies all over Italy as well as New York depending on where you buy it, so you can easily add or take away ingredients as needed.

Why we love it:

• One pot: This pasta fagioli recipe is made in just one pot! That means it’s easy to make and clean up is a breeze.
• Hearty: With bacon (or pancetta), white beans and pasta, this soup is sure to fill you up.
• Veggies: Pasta fazool might just be the recipe you need to sneak some veggies into your little one’s tummy! Carrots, celery, tomatoes and spinach create a great medley of fresh flavors and offer some nutrients to the soup.

Pasta Fagioli Ingredients:

• Vegetables – You’ll need fresh spinach, sliced carrots, sliced celery and a can of diced tomatoes for this pasta e fagioli recipe. Feel free to change these up a little as needed!
• Beans – White kidney beans are my bean of choice. Be sure to thoroughly drain and rinse them before adding them to the soup.
• Pancetta – is traditionally used but bacon is a great swap too! We often use bacon because it’s less expensive and easily available.
• Chicken Broth – Use low-sodium broth if possible! There’s already salty meat in the mix, and you can always sprinkle in as much salt at the end if you’d like.
• Garlic – Measure with your heart, garlic lovers!
• Parmesan – You’ll want to use a block of parmesan for this recipe. Freshly grated parm is always preferred, plus you get to use that rind for even more flavor.
• Tomato Paste – This does a fantastic job at creating the best rich tomato flavor.
• Pasta – Use a small pasta like ditalini.
• Salt and Pepper – Adjust to taste!
• Italian Seasoning – This really solidifies that classic herbaceous Italian flavor we all know and love.

How to make Pasta Fagioli

Check out how quick and easy it is to make pasta fazool! Scroll to the bottom of this page for more detail information.

• Cook the pancetta or bacon (keep the fat! We’ll use that to cook our vegetables).
• Stir in the onions, carrots and celery.

• Stir in the seasonings, garlic and tomato paste.
• Pour in the broth. Then, add the diced tomatoes, beans, bay leaf and parmesan rind. Bring to a simmer before reducing the heat, covering, and cooking for 10 minutes.

• Stir in the pasta and cook until al dente.
• Finish it off with spinach and freshly grated parmesan.

Variations and Substitutions

• Use your favorite pasta. Ditalini is the most common pasta to use in pasta fazool. However, you can really use any small pasta you prefer. Orzo would work perfectly as well!
• Swap the greens. Not a spinach fan? Replace it with chopped kale.
• Use the white beans of your choice. Cannellini beans or great northern beans both work well. Just make sure that no matter what, they’re drained and rinsed well.
• Add some spice. If you’d like to heat things up a bit, add a sprinkle of crushed red pepper flakes along with the other seasonings.

How to Store Pasta Fagioli

Pasta e fagioli will stay fresh in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

If you prefer your pasta perfectly al dente, you may want to cook it separately in a pot of boiling, salted water and just add some to every bowl when serving. This way it does not become bloated when it is stored.

Can I freeze pasta fagioli?

Yes! Let the soup fully cool to room temperature, then transfer it to a zip-top storage bag. Lay it flat on a baking sheet and freeze for about an hour so it’s nice and flat. This makes it easier to store in your freezer! Date, label, and keep frozen for up to 3 months. Allow it to slowly thaw in the fridge prior to reheating.

Again, for perfectly al dente pasta, cook it separately and do not freeze it with the soup.

What to serve with Pasta e Fagioli:

Bread with soup is a must have over here! We love to serve this Pasta Fagioli with Homemade Breadsticks, No Knead Artisan Bread, or Mom’s Homemade Buns slathered in Garlic Butter (speaking of Garlic Butter, this Garlic Bread is another solid option!).

More Soup Recipes To Try…

Cozy up with more of my favorite filling soups that require no side dishes! Here are just a few recipes that my family can’t get enough of:

• Slow Cooker Zuppa Toscana — with the perfect amount of spice!
• Sausage Tortellini Soup — soup that eats like a meal.
• Italian Wedding Soup — those homemade meatballs are everything!
• Chicken Wild Rice Soup — creamy and satisfying.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

EASY Pasta Fagioli recipe (Pasta Fazool)

Pasta Fagioli is an Italian soup that always satisfies! It's a pasta and bean soup that's bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Course Main Course, Soup

Cuisine American, Italian

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oilive oil
• 100 grams pancetta, chopped (or about 4 slices thick cut bacon)
• 3 large carrots (peeled and chopped)
• 2 ribs celery (finely diced)
• 1 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 5 cups low sodium chicken broth (vegetable for vegetarian)
• 1 can diced tomatoes (14 oz or 398 ml) or crushed
• 2 cans white kidney beans (19 oz or 540 ml) drained and rinsed
• 1 bay leaf
• 1 parm rind
• 1 cup ditalini or other small pasta (uncooked) about 130 grams
• 2 cups freshly chopped spinach or kale
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• In a large dutch oven or soup pot, heat oil over medium-high heat and add chopped bacon or pancetta. Cook until lightly browned.
• Add carrots, celery and onion and cook until translucent.
• Stir in garlic, tomato paste, Italian seasoning, salt and pepper and cook 1-2 minutes.
• Add broth, diced tomatoes, beans, bay leaf and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to medium and cover. Cook for 10 minutes or until vegetables are nearly tender.
• Stir in uncooked pasta, cover and cook until al dente.
• Just before serving, stir in spinach and Parmesan. Taste and adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:

• Pancetta or Bacon: either works well, and you can omit for a meatless version of this soup.
• Vegetables: There are lots and lots of variations of Pasta e Fagioli, which means that you can make your own rules and no one can tell you it’s wrong! Feel free to add in extra vegetables that you need to get out of the fridge, or ones your guests enjoy. 
• Broth: I always start with low sodium or no salt added broth so that I can control how salty the soup is in the end.
• Pasta: we love ditalini in soup, but any small pasta shape will do. If you are going to be serving it later, you may want to cook the pasta to al dente in a pot of boiling water and just add when serving. This way it won’t get mushy if it sits in the fridge too long.
• Tomatoes: use diced or crushed, or you can swap this for tomato sauce for a thicker soup.
• Beans: I prefer white beans but any kind of beans, even black or red kidney beans will work just as well in here.

 

Nutrition

Serving: 457grams | Calories: 470cal | Carbohydrates: 65g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 556mg | Potassium: 1233mg | Fiber: 12g | Sugar: 6g | Vitamin A: 6275IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg

The post Pasta Fagioli (Pasta Fazool) appeared first on The Recipe Rebel.

This Ham and Bean Soup is so hearty and flavorful and the perfect way to use up any leftover ham! It’s loaded with veggies, ham, white kidney beans, and so much flavor.

Love a hearty soup made with beans? Try this easy Pasta E Fagioli soup, White Bean Soup with Bacon or this Tuscan White Bean Soup next!

I’m on a soup kick (we aren’t surprised, are we?) and I’ve got another new one for you!

This one is the perfect soup for holiday leftovers: Ham and Bean Soup!

This delicious soup is so hearty and so flavorful and uses both the ham bone and leftover cooked ham. It can be made using canned beans or dried beans and can easily be customized to suit your tastes.

Oh, and it takes just 15 minutes to prep!

If you love this soup recipe, you’ll also enjoy this Hamburger Soup, this Potato Soup and this Easy Minestrone Soup!

Ingredients Needed:

• Oil: you need just a little bit of oil to sauté the veggies before putting together the soup. I use canola oil but feel free to use your favorite cooking oil.
• Veggies: we’re creating a flavor base with the classic mirepoix trio—carrot, onion, and celery!
• Garlic: use freshly minced garlic for the best flavor.
• Seasonings: this soup is so flavorful thanks to a blend of salt, dried thyme, dried parsley, and black pepper. You can swap these out for your favorite herbs if you want to.
• Water, Ham Bone, and Chicken Bouillon: water is the base for our soup, flavored with ham bone and chicken bouillon. I love to use Better than Bouillon, but any kind will work. If you don’t have a ham bone, you can grab a smoked ham hock from the grocery store — it will still add a ton of flavor!
• Beans: you’ll need 2 cans of white kidney beans. Don’t forget to drain and rinse! You can swap these out for another variety of bean if you prefer.
• Ham: use cooked, chopped ham. Add as much or as little as necessary depending on how meaty the bone is.

How to Make Ham and Bean Soup

This hearty soup takes just 15 minutes to prep!

1. Sauté the aromatics: In a large pot, heat oil, then cook carrots, celery, and onion until softened.
2. Stir in the garlic and seasonings and cook for another minute — this helps to wake up the flavor of dried herbs after sitting in the cupboard!
3. Add the broth ingredients: To the pot, add in water, ham bone, and chicken bouillon. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
4. Add the meat and beans: Remove the ham bone, pull off and shred any meat, then add the meat back to the pot along with beans and more ham if needed.

Ham and Bean Soup FAQs

Tips and Notes

• You can use ham bone, ham hock, or ham shank. I like to use leftover ham bone from the holidays, but ham hock or ham shank also both work great. You want something that’s fully cooked or smoked.
• If the ham hock or shank has skin on, you can choose to either cut it off or leave it on (I usually cut it off).
• If the ham bone you use is quite meaty, you won’t need as much additional ham. If you don’t have ham bone, you will need a bit more. Just use your best judgement here!
• Be careful with the salt. Bouillon can be quite salty, so I recommend starting with less and adding more at the end if necessary. Don’t be afraid to add seasoning at the end if it’s not quite where you want it!

Variations for Ham and Bean Soup

• Use dried beans. If you prefer, you can totally use dried beans for this recipe. I recommend soaking them overnight (or 2 hours minimum), then adding them to the soup with the ham bone. They will soak up more liquid, so keep an eye on it and add more water as necessary.
• Make it vegetarian. Just make it into bean soup! Leave out the ham bone and cooked ham and just add more beans, then swap the chicken bouillon out for veggie.
• Spice it up. Give the soup a kick of heat with a sprinkle of red pepper flakes or cayenne pepper.

Serving Suggestions

Ham and Bean Soup is plenty filling on its own, but it’s also great with a side dish! A few of my favorites are crusty buttered bread, cornbread, Roasted Potatoes, Dinner Rolls, Homemade Coleslaw.

More Leftover Ham Recipes to Try

Breakfast

Easy Ham Quiche Recipe

Dinner

Ham and Cheese Sliders

Dinner

Cheesy Ham and Potato Casserole

Dinner

White Chicken Lasagna with Ham and Spinach

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Ham and Bean Soup

This Ham and Bean Soup is so hearty and flavorful and the perfect way to use up any leftover ham! It's loaded with veggies, ham, white kidney beans, and so much flavor.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 365cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (sliced)
• 1 medium onion (finely diced)
• 2 teaspoon freshly minced garlic
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 8 cups water (use 7 cups for a thicker soup)
• 1 ham bone, ham hock, or ham shank* (cooked)
• 1-2 teaspoons chicken bouillon**
• 2 cans white kidney beans (540ml or 19oz each) drained and rinsed
• 1-2 cups cooked, chopped ham*** (optional — depending on how much ham you have already)

US Customary – Metric

Instructions

• Heat a large soup pot or dutch oven (at least 5-6 quarts) on medium-high heat and add the oil.
• Add the carrots, celery and onions and cook, stirring often, until the onion has softened, about 3-4 minutes.
• Add the garlic, salt, thyme, parsley and pepper. Cook and stir 1 minute.
• Add the water, ham bone and 1 teaspoon chicken bouillon. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer 1 hour (you can simmer even longer if you like, up to 2 hours, but the vegetables will get softer).
• Remove the ham bone and pull the meat off. Shred with two forks. Stir the ham back into the soup along with the white beans and additional ham if using.
• Heat through, taste and serve. (*Note that the added salt is on the low end because ham and bouillon can be quite salty. Before serving, continue to add salt in ½ teaspoon measurements, as well as additional bouillon if needed, until it tastes well-seasoned).

Video

Notes

*You can use either a leftover ham bone from the holidays (my preferred method, because nothing goes to waste!), a ham hock or ham shank. You are looking for something fully cooked or smoked. Ham hocks are cooked, pork hocks are not cooked. If you have lots of leftover ham to go with it, you may not need to add the additional ham in the last step. 

If the ham hock or shank has skin on, you can choose to either cut it off or leave it on.

**I love Better than Bouillon but your preferred chicken bouillon will work great. It just helps to flavor our broth!

***if your bone is quite meaty, you won’t need as much. If you don’t have a ham bone, you will need quite a bit more. Use your own judgement here.

Tips and variations:

• You can use dried beans for this recipe if you prefer! I recommend soaking overnight (or at least a couple hours), then adding them to the soup with the ham bone or ham hock. The dried beans will soak up more liquid as they cook, so keep an eye on it and add additional water as needed. 

Nutrition

Serving: 515grams | Calories: 365cal | Carbohydrates: 36g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 782mg | Potassium: 864mg | Fiber: 10g | Sugar: 2g | Vitamin A: 3465IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 4mg

The post Ham and Bean Soup appeared first on The Recipe Rebel.

These Maple Bacon Baked Beans are the best quick and easy side dish. They’re made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

These Maple Bacon Baked Beans are a delicious twist on a classic summer side dish! This recipe is based off of my Instant Pot Baked Beans, but instead of using the instant pot, we’re actually baking the beans.

They’re also taken up a notch with the addition of crispy bites of bacon for a smoky flavor twist that pairs deliciously with the sweeter flavors in the sauce.

This recipe takes just 10 minutes to prep and is perfect for your next summer grill out!

Serve them alongside The Best Burgers, Air Fryer Potato Wedges, Corn on the Cob and Easy Broccoli Salad and you have one of our favorite meals!

Ingredients Needed:

• Beans: I use canned white beans to keep the prep a little bit quicker. You can use dried beans, you will just need to soak and boil them first. See my FAQs for more tips on using dried beans.
• Onion: adds a sweet, savory flavor base for the sauce. We can add it in raw because the beans bake for so long!
• Sauce: our sweet and savory baked bean sauce comes together with a mixture of water, tomato paste, maple syrup, apple cider vinegar, molasses, cornstarch, Worcestershire sauce, and garlic.
• Seasonings: salt, ground mustard, black pepper, red pepper flakes
• Bacon: use thick-cut, chopped bacon. You can simply omit for a vegetarian side dish.

How to Make Maple Bacon Baked Beans

These homemade Baked Beans take just 10 minutes to prep!

1. Prep the beans: Drain and rinse the beans, then place in a greased baking dish with onion.
2. Make the sauce: In a bowl, mix together water, tomato paste, maple syrup, vinegar, molasses, cornstarch, Worcestershire sauce, and seasonings.
3. Combine and bake: Pour the sauce over the beans, stir to combine, then top with bacon pieces. Bake until thickened and bubbly.

FAQs

Tips and Notes for Maple Bacon Baked Beans

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

Serving Suggestions

Baked Beans are the perfect side dish to pair with a number of different entrees. I love to serve them next to Air Fryer Hot Dogs, Instant Pot Meatloaf and Mashed Potatoes, Grilled Chicken Thighs, or Grilled Turkey Burgers!

More Summer Side Dish Ideas

Side Dishes

Grilled Potatoes in Foil

Dinner

Creamy Ranch Bowtie Pasta Salad Recipe

Side Dishes

Homemade Creamed Corn

Spring/Summer

Easy Potato Salad Recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Maple Bacon Baked Beans

These Maple Bacon Baked Beans are the best quick and easy side dish. They're made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 242cal

Author Ashley Fehr

Ingredients

• 6 cups canned white beans (1150 grams or 3 540ml cans) (or 1 lb dried beans — see note*)
• 1 small onion (finely diced)
• 1 cup water
• 1 can tomato paste 156 ml (½ cup)
• ½ cup pure maple syrup
• ¼ cup apple cider vinegar
• ¼ cup molasses
• 2 tablespoons corn starch
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon ground mustard
• ⅛ teaspoon black pepper
• 1-2 pinches red pepper flakes optional
• 4 strips thick cut bacon, chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• Drain beans and rinse well (*note below includes method for using dried beans). Place in the baking dish with the onion.
• In a large bowl, whisk together the water, tomato paste, maple syrup, vinegar, molasses, corn starch, Worcestershire sauce, garlic, salt, mustard, pepper and pepper flakes.
• Pour sauce over beans and stir to combine. Lay the bacon pieces on top of the beans.
• Bake for 30-45 minutes, until bacon is cooked through and sauce is thickened and bubbly. You can cover with foil for the first portion of the cook time to prevent splatter if desired, but I recommend uncovering to help crisp the bacon for the last 15-20 minutes.

Video

Notes

*If using dried beans, cover with 3-4 inches of water and soak overnight. Drain and boil for 1 hour until tender but not mushy. Drain and continue with the recipe.

Tips:

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

 

Storage:

Leftover Maple Bacon Baked Beans will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven or on the stove until heated through.

Nutrition

Serving: 148grams | Calories: 242cal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 520mg | Potassium: 780mg | Fiber: 5g | Sugar: 16g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg

The post Maple Bacon Baked Beans appeared first on The Recipe Rebel.

This Creamy Spinach Tortellini Soup is filled with white beans and Grana Padano cheese, topped with crispy Prosciutto di Parma! It is a comforting and flavorful easy dinner idea! Step by step recipe video down in the recipe card.

If there is anything that’s going to get us through the winter, it’s bowl after bowl of this cozy and creamy Spinach Tortellini Soup!

There’s just something about soup that warms you right through and is so satisfying in when it’s chilly outside. Some of our other favorite soups to enjoy through the winter are this Sausage Tortellini Soup and this Crockpot Potato Soup! Both of these Italian products are PDO-certified (Protected Designation of Origin) by the EU, which refers to products that are uniquely linked to the geographical area of their name. This is the guarantee of quality and authenticity!

Look for these symbols so you know you’ve got the right products!

Grana Padano is Italy’s most popular grating cheese and has been made the same way for over 1,000 years. It has the most incredible flavor and is perfect on its own as part of your holiday cheese boards, and also lends so much flavor to this creamy soup.

Though imitations have been made, it’s actually easy to get your hands on the real deal here in Canada if you know what to look for: the black and yellow label that will get you authentic Grana Padano right from Italy.

And be sure to throw a few extra shreds on top of this soup before digging in! You won’t regret it

How to make Crispy Prosciutto di Parma:

For my crispy prosciutto, I used Prosciutto di Parma, which also comes to us from directly from Italy and is the prosciutto you’ll want for this recipe. Prosciutto di Parma is a 100% all-natural, gluten-free product made with only four ingredients: pork, sea salt, air and time.

If you’re unsure if you have the right package, look for the package with the gold Parma crown or ask when you’re at the deli counter. For me, it’s easily found at my local Costco!

If you can’t find it, Prosciutto di San Daniele is another PDO-certified prosciutto that will work perfectly in this recipe.

Crispy Prosciutto di Parma is so easy to make and adds so much flavor to soups, pastas, salads, pizza and more.

Simply lay or curl on a baking sheet and bake at 400 degrees F until they are crispy — see the recipe video down below for more!

Prosciutto di Parma is also a delicious addition to your holiday cheese boards or appetizers! Enjoy it with fresh slices of melon for a sweet and salty bite.

Can I make this Spinach Tortellini Soup in the Crockpot?

You can definitely make this soup in the slow cooker, which makes it perfect for a busy day!

You have the option of sauteing the onion, carrots and celery on the stove top before adding to the slow cooker (which will add flavor!) but it’s not totally necessary.

If you add the vegetables to the slow cooker raw, they will just need a little longer to cook.

To make in the crockpot, follow the same steps as in the recipe below up to the point of simmering. Place the soup into the slow cooker and set to low for 4-6 hours for sauteed veggies, and 6-8 hours for raw veggies.

Half an hour before serving, stir in the cream, tortellini, spinach and Grana Padano.

Top with crispy Prosciutto di Parma before serving.

Variations on this Tortellini Soup:

There are so many ways to make this Tortellini Soup your own! Here are a few ideas:

• Make it spicy: add a pinch or two of crushed red pepper flakes to the soup with the rest of the herbs for a bit of heat.
• Lighten it up: swap the cream for evaporated milk for a still-indulgent but lighter soup
• Swap the spinach for kale or add in extra veggies you need to get out of the fridge — almost anything goes in here!
• Don’t have tortellini? Swap for another short pasta (just boil it in salted water first, as dry pasta will absorb too much of the liquid in this recipe).

*This post has been generously sponsored by Icons of European Taste and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Spinach Tortellini Soup with Crispy Prosciutto

This Creamy Spinach Tortellini Soup is filled with white beans and Grana Padano, topped with crispy Prosciutto di Parma! It is a comforting and flavorful easy dinner idea!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 471cal

Author Ashley Fehr

Ingredients

Crispy Prosciutto

• 4 slices Prosciutto di Parma

Spinach Tortellini Soup

• 1 tablespoon oil
• 1/2 medium onion finely diced
• 2 large carrots peeled and finely chopped
• 1 rib celery finely diced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 1/2 cups low sodium chicken stock
• 540 ml canned white kidney beans, rinsed (about 2 cups)
• 2 cups fresh or frozen cheese tortellini
• 2 cups fresh spinach roughly chopped
• 1 cup heavy cream (or evaporated milk)
• 1/4 cup shredded Grana Padano cheese

Instructions

Crispy Prosciutto

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Lay 4 slices of Prosciutto di Parma on the baking sheet and bake for 5-8 minutes, until crispy.
• Use a knife to roughly chop, then set aside while you make the soup.

Spinach Tortellini Soup

• To a large dutch oven or soup pot, add oil and heat over medium-high heat.
• Add onion, carrots and celery and cook, stirring often, until onion is softened and translucent, about 4-5 minutes.
• Stir in garlic, salt, parsley, basil, thyme and pepper. Cook and stir 1 minute.
• Add chicken stock to pan and use a wooden spoon to scrape any bits from the bottom.
• Stir in beans, and bring to a simmer over medium-high heat.
• Reduce to medium-low, cover and simmer until vegetables are tender.
• Open the lid and stir in tortellini, spinach, cream and Grana Padano. Cover and let cook for 5 minutes or until tortellini is al dente.
• Garnish with additional Grana Padano and crispy prosciutto before serving.

Video

Nutrition

Calories: 471cal | Carbohydrates: 45g | Protein: 19g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 727mg | Potassium: 660mg | Fiber: 12g | Sugar: 3g | Vitamin A: 4980IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 4mg

The post Spinach Tortellini Soup with Crispy Prosciutto appeared first on The Recipe Rebel.

We love to serve this with this Pork Tenderloin Recipe and this Orzo Pasta!

So, this is actually my first time experimenting with making my own “baked” beans. Is that crazy?

Growing up, we’d have canned beans occasionally, with a cold summer meal or sandwich, and I actually always enjoyed them. I think there are a lot of kids who don’t (or think they don’t), but I was never one of them.

Now as an adult, I don’t buy canned pork and beans or baked beans because I avoid buying to many pre-packaged foods. I guess it had never occurred to me before now to make my own!

One of the things I love about these Slow Cooker Baked Beans is that they are perfect cold, warm or room temperature. So you can make a big batch (and this makes quite a large batch!) and just keep them in the fridge to serve with all of your grilled meats for the week. Now that the weather is warmer and we’re spending more time outside, I don’t like to have to think long and hard about dinner. I like to keep things simple!

Normally I like to make a big batch of potato salad (like this BBQ Bacon Potato Salad or this Warm Maple Bacon Potato Salad) and keep it in the fridge for a week or so to add to meals, and we are definitely going to add these beans to our list too!

I wanted to make them using as many whole ingredients as possible, and skip things like ketchup that are made from a whack of other things you may not want to be eating (though I have nothing against ketchup!). I also skipped the extra fat of the bacon that a lot of recipes have, but feel free to add that back in if you want! I have nothing against bacon

I was originally going to use apple cider vinegar, but when I was reaching in my pantry for the vinegar I caught sight of the balsamic and I love balsamic in all kinds of things (like this Honey Balsamic Pulled Pork), so I thought it would be kind of amazing. It is. But if you don’t like it, feel free to swap it out for your favorite!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Healthier Slow Cooker Maple Balsamic Baked Beans

We LOVE these for summer barbecues! Healthier Slow Cooker Baked Beans that pack a big punch of flavor with maple syrup and balsamic vinegar — great cold or warm! Gluten free.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 16

Calories 132cal

Author Ashley Fehr

Ingredients

• 2 cans white kidney beans or Navy beans drained and rinsed
• 2 cans red kidney beans drained and rinsed
• 1 can tomato paste 156ml
• 1/2 cup balsamic vinegar
• 2 teaspoons minced garlic or 2 cloves
• 1 1/2 teaspoons salt
• 1/2 teaspoon dry mustard
• 1/2 cup maple syrup not pancake syrup!
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups water
• 3 tablespoons corn starch

Instructions

• In a 4-6 quart slow cooker, add the beans, tomato paste, vinegar, garlic, salt, mustard, maple syrup, brown sugar, and Worcestershire sauce. Stir.
• Stir together water and corn starch. Add to slow cooker and stir until combined.
• Cook on low for 8 hours — serve warm, room temperature, or cold!

Nutrition

Calories: 132cal | Carbohydrates: 26g | Protein: 6g | Fat: 1g | Sodium: 286mg | Fiber: 4g | Sugar: 12g

The post Healthier Slow Cooker Maple Balsamic Baked Beans appeared first on The Recipe Rebel.