Kitchen notes · a little help before you start
Spinach Tortellini Soup with Crispy Prosciutto
Cheese tortellini and white beans make this creamy spinach soup a satisfying bowl. Crisp prosciutto adds a salty little crunch across the top, giving you something different against the tender pasta.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 6
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork · Beans & lentils
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews · Pasta
A few quick notes
1. Crisp prosciutto separately
Bake the prosciutto on parchment until crispy, then roughly chop it and reserve it while making the soup.
2. Scrape with the stock
After cooking vegetables and seasonings, add stock and scrape the pot bottom with a wooden spoon.
3. Wait for tender vegetables
Simmer the beans and vegetables until tender before adding tortellini for its shorter covered cooking stage.
Get to know the ingredients
White kidney beans
Rinsed canned white kidney beans join the stock before the covered simmer that finishes tenderizing the vegetables.
Cheese tortellini
Fresh or frozen cheese tortellini is added after the vegetables become tender and cooked until al dente.
Cream and Parmesan
Cream and grated Parmesan are stirred in after the tortellini, together with the roughly chopped fresh spinach.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Spinach Tortellini Soup with Crispy Prosciutto
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Crunch over the bowls
Garnish the finished creamy soup with crispy chopped prosciutto and the additional Parmesan offered in the directions.
A little more help as you go
A separate crisp topping
Keep the chopped prosciutto aside while preparing the soup so it remains ready for the final garnish.
Soften the onion first
Cook onion, carrot and celery until the onion is softened and translucent before adding garlic and herbs.
A few questions you might have
Does the prosciutto simmer in the soup?
No, bake it crisp and set it aside, then use it as a garnish over the finished soup.
When does the spinach go in?
Stir it in after the tortellini reaches al dente, together with the cream and grated Parmesan.
Do I add tortellini with the beans?
Add the beans first and simmer until the vegetables are tender, then add tortellini for its shorter cooking.
How do I loosen bits on the pot bottom?
Pour in the chicken stock and scrape the bottom with a wooden spoon before adding the beans.
What makes the topping crisp?
The prosciutto is baked on the lined sheet until crispy, then roughly chopped and reserved for garnishing.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
