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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a hearty and flavorful soup. It can be made ahead and freezes well. Ingredients:
2 tablespoons olive oil |
2 ounces pancetta or 2 ounces bacon, finely chopped |
1 medium onion, finely chopped |
3 garlic cloves, minced |
1 (49 1/2 ounce) can chicken broth |
2 teaspoons italian seasoning |
1 (9 ounce) package cheese tortellini |
1 (28 ounce) can crushed tomatoes in puree |
8 ounces fresh spinach, rinsed, stemmed and chopped |
salt, to taste |
pepper, to taste |
1 cup freshly shredded parmesan cheese |
Directions:
1. Heat the olive oil in a Dutch oven over medium heat.
2. Add pancetta.
3. Cook until crisp.
4. Add onion; cook 3-4 minutes or until soft.
5. Add garlic; cook 1 more minute.
6. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
7. Meanwhile, cook tortellini according to package directions; drain.
8. Add cooked tortellini to soup mixture.
9. Stir in tomatoes and simmer 5 minutes.
10. Add spinach and cook just until wilted.
11. Season with salt and pepper.
12. Garnish with cheese.
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