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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 :

• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 quarts water
• 1 ham bone with meat
• 1 tablespoon chicken bouillon granules
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 small red potatoes, diced
• 1 (8 ounce) package refrigerated spinach and cheese tortellini
• 1 zucchini, sliced
• 1/4 cup chopped fresh parsley
• 1 tablespoon grated Parmesan cheese, or more to taste
• freshly ground black pepper to taste

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H55M

• 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.
• 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.
• Divide soup into bowls and garnish with Parmesan cheese and black pepper.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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