Ingredients
2 tablespoons olive oil2 ounces pancetta or bacon, finely diced1 medium onion, finely chopped3 cloves garlic, minced1 can (49-1/2 ounces) chicken broth2 teaspoons Italian seasoning9 ounces cheese tortellini1 can (28 ounces) crushed tomatoes in puree8 ounces fresh spinach, rinsed, stemmed and choppedSalt and pepper to taste1 cup freshly grated Parmesan cheese
Preparation
Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to a boil, and simmer for 5 minutes.
Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan cheese.
