Savory Italian Tortellini and Pancetta Soup

Even my lovely Nikon camera can’t help me when life gets in the way of food blogging and I don’t have time to take eye-catching pictures.

Tortellini Soup with Pancetta

Tortellini Soup with Pancetta

When my husband had rotator cuff surgery a few weeks ago, it never occurred to me that the one-armed man wouldn’t be doing his usual chores. Guess who’s been picking up the slack?

You guessed it – me!

Not that I mind. He’s taken care of me during my times of need, so doing things like washing the cars and cleaning the garage don’t hurt me a bit.

However, after a long day at work, the extra chores have made me a tad forgetful. I completely forgot to take pictures of my soup before I served it to the family.



Anyway, don’t let a lack of pleasing pictures keep you from making this easy soup recipe.

This meal is a family favorite, dating back to my son’s shoulder surgery when he played football in high school. It’s a hearty soup filled with cheesy tortellini, pancetta, cubes of zucchini and carrots, then finished with fresh thyme and rosemary.

Tortellini Soup

While my highly drugged husband enjoyed his meal and watched his favorite Nascar race, I folded his laundry. I can’t imagine why I forgot my finishing pictures, can you?

Happy, healthy cooking!

Italian Pancetta and Tortellini Soup
  • 2 tablespoons olive oil
  • 1 ½ cups celery, diced
  • 1 cup carrots, diced
  • 1 cup onion, diced
  • 4 ounces pancetta, diced
  • 4 cloves garlic, minced
  • 1 tablespoon thyme, minced
  • 1 teaspoon rosemary, minced
  • 46 ounces low sodium chicken broth
  • 24 - 36 ounces water
  • 2 medium zucchini, cubed into small pieces
  • 12 ounces tortellini, dried
  1. In a large stock pot over medium-high heat add olive oil, celery, carrots, onion and pancetta. Cook for 5 - 6 minutes to soften.
  2. Add garlic, thyme, rosemary, chicken broth and 24 ounces water. Bring to a boil, then reduce heat to medium and simmer for 25 - 30 minutes until vegetables are almost tender. Add more water or broth as necessary to get the soup consistency you like.
  3. Add tortellini and zucchini and continue to simmer another 15 minutes until tortellini is just tender. Do not overcook, or tortellini tends to get mushy.
  4. Season with salt and pepper to taste.
Calories: 296kcal
Weight Watchers PointsPlus 7
Saturated fatty acids: 3.19g
Monounsaturated fatty acids: 5.08g
Polyunsaturated fatty acids: 0.98g
Total fat: 9.25g
Calories from fat: 83
Cholesterol: 33mg
Carbohydrate, by difference: 36.03g
Total dietary fiber: 3.45g
Protein: 16.13g
Nutrition Information
Serving size: 6

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Thank you for sharing!



  1. says

    Kristi, all the best to your husband for a very speedy recovery! My family loves tortellini soup – I have made different versions and yours sounds wonderful with all those wonderful vegetables and the Italian pancetta – great after a long day!
    Take care of yourself and have a good weekend!

    • says

      Thank you for your well wishes. I had no idea how painful rotator cuff surgery was. He’s on the mend, but it’s taking some time. I hope you posted your tortellini soup recipes on your blog. I’m off to check it out. Enjoy your Sunday!

  2. says

    I am SO sorry that your husband had to have the surgery! I have two torn tendons in my shoulder, but the orthopedic surgeon decided I could probably heal them with physical therapy and exercise instead of surgery. I dodge a huge bullet with that one!

    The soup looks fantastic, and the pictures are just fine. They show how delicious it is so they work. :)

    • says

      Mike tried physical therapy and cortisone shots. Nothing helped. He’s a fly fisherman and golfer, so it became apparent that he’d have to have surgery. I’m so glad you’ll be able to avoid it! Take care of yourself. :)

  3. says

    Hope hubby feels better soon! And I know the pain of forgetting to take pictures (or what’s more likely for me, just blowing pictures for some reason). Anyway, great soup. We’re having snow today (a good half foot) so it looks particularly nice.

    • says

      I’ve had my share of blown pictures for sure, not to mention a fair share of bad recipes that couldn’t be published. I think it’s all part of food blogging. This weather has been more than crazy. We had several inches last week, and today is beautiful sun – cold – but sunny. :)

  4. says

    I think it looks delicious! And I love that it’s a throw it all in one pot and let it works it’s magic type of meal. Lol, I hate when my husband goes out of town for work for the same reason…suddenly I’ve got double the chore load!

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