Ingredients
2 tablespoons olive oil2 ounces pancetta or bacon, finely diced1 medium onion, finely chopped3 garlic cloves, minced1 can (49-1/2 ounces) chicken broth2 teaspoons Italian seasoning1 package (9 ounces) refrigerated cheese tortellini1 can (28 ounces) crushed tomatoes in puree8 ounces fresh spinach, rinsed and choppedSalt and pepper to taste1 cup freshly shredded Parmesan cheese
Preparation
Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add 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 and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese.
