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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 ¼ cup chopped fresh parsley 1 tablespoon grated Parmesan cheese, or more to taste freshly ground black pepper to taste

Nutrition Info

213.9 calories carbohydrate: 30.6 g cholesterol: 37.4 mg fat: 6.3 g fiber: 5.9 g protein: 8.6 g saturatedFat: 1.4 g servingSize: - sodium: 454.7 mg sugar: 2 g transFat: : - unsaturatedFat: : -

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.

8 servings

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.