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Creamy Tortellini Soup with Pancetta
85% authentic · Italian
A richer, creamier version of tortellini soup, elevated with crispy pancetta and a touch of heavy cream for a luxurious texture.
Ingredients
- Chicken broth6 cups
- Heavy cream1 cup
- Pancetta4 oz, diced
- Onion1 small
- Garlic2 cloves
- Cheese tortellini1 package (20 oz)
- Butter2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh basilfor garnish
Steps
- 1
In a large pot, cook diced pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving drippings in the pot.
- 2
Add butter to the pot. Add chopped onion and cook until softened, about 5 minutes.
- 3
Add minced garlic and cook for 1 minute more.
- 4
Pour in chicken broth and bring to a simmer.
- 5
Add cheese tortellini and cook according to package directions.
- 6
Reduce heat to low. Stir in heavy cream. Do not boil after adding cream.
- 7
Season with salt and black pepper to taste. Ladle into bowls, top with crispy pancetta and fresh basil.
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