I made this soup a couple of weeks ago, when my boyfriend was feeling under the weather. It’s a fantastic dish for a number of reasons. It’s very simple, it’s healthy and the beans and pasta make it more substantial than a typical broth-based soup. It’s an easy meal to fix on a weeknight but the added pancetta means it’s fit for company.

Tortellini Soup with Swiss Chard, White Beans and Pancetta
adapted from Everyday Pasta

3 T. olive oil
4 oz. pancetta, chopped
1 medium onion, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1  15-ounce can of cannellini beans, rinsed and drained
4 c. arugula, washed
6 c. low-sodium chicken broth
1  9-ounce package cheese tortellini, fresh or frozen
1/8 t. freshly ground black pepper

1. In a large, heavy soup pot, heat the olive oil over medium-high heat.  Add the pancetta, onion, carrot and garlic.  Cook until the pancetta is crisp, about 5 minutes, stirring occasionally.  Add the beans, arugula, and broth.

2. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer.  Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender.  Season with pepper and serve.