Ham and Tortellini Soup This is a great way to use the last of the Easter ham. It’s pure comfort food, but also a great way to get a good variety of vegetables.
Ingredients
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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.
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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.
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Divide soup into bowls and garnish with Parmesan cheese and black pepper.
Per Serving: 214 calories; protein 8.6g; carbohydrates 30.6g; fat 6.3g; cholesterol 37.4mg; sodium 454.7mg.