Tortellini and White Bean Soup with Pancetta

Delicious hearty soup that is easy to make.

1 tablespoon olive oil
8 ounces pancetta, diced
3-4 garlic cloves, minced
2 shallots, chopped
1 1/2 cups shredded carrots
1/2 teaspoon thyme
8 cups chicken broth
16-20 ounces cheese tortellini
2 cans white beans, drained
1/4 cup fresh parsley
Black pepper, to taste
Grated Parmesan cheese, for garnish

1. In a large pot, heat the olive oil over medium high heat. Add the pancetta, garlic, shallots, carrots and thyme and cook until the pancetta is crispy, 5-7 minutes.
2. Add the chicken broth and bring to a boil.
3. Add the tortellini and beans and simmer until tortellini is tender. (Cooking time will vary depending on whether your pasta is fresh or frozen).
4. Stir in fresh parsley and season with pepper, to taste. Serve with Parmesan cheese for garnish.
Recipe Source - Let's Dish