(Holiday) Tortellini Soup

The holidays have come and gone, but with it still being freezing cold in Wyoming, I made this soup....despite the name. The description for the soup says it freezes well which is a help during the holidays when you have so much going on, you don't have the time to spend cooking regular meals for your family. I'll have to keep this recipe in mind for next year!


Holiday Tortellini Soup (Taste of Home Magazine- Dec/Jan 2009)
2 Tbls olive oil
2 oz pancetta or bacon, finely diced
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (49 1/2 oz) chicken broth
2 tsp Italian seasoning
1 (9 oz) pkg cheese tortellini
1 can (28 oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped
salt and pepper to taste
1 cup freshly shredded Parmesan cheese

Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. 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 tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with cheese. Serves 8.