Holiday Tortellini Soup
Yield: 8 servings
4 TBS olive oil
2 oz pancetta or bacon, finely diced
1 medium onion, finely chopped
3 garlic cloves, chopped
1 can chicken broth (I used low sodium organic boxed)
2 tsp Italian seasoning
1 pkg (9 oz) refrigerated cheese tortellini
1 can crushed tomatoes (I use store brand “Italian”) in puree
8 oz fresh spinach, rinsed and chopped
Salt & pepper to taste
1 cup freshly grated Parmesan or Romano cheese
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
comatose and simmer 5 minutes. Add spinach and cook
just until wilted. Season with salt and pepper. Garnish with
Parmesan cheese.
This is easy and quick. It freezes well (IF there are any
leftovers!). It also doubles well.
Yield: 8 servings
4 TBS olive oil
2 oz pancetta or bacon, finely diced
1 medium onion, finely chopped
3 garlic cloves, chopped
1 can chicken broth (I used low sodium organic boxed)
2 tsp Italian seasoning
1 pkg (9 oz) refrigerated cheese tortellini
1 can crushed tomatoes (I use store brand “Italian”) in puree
8 oz fresh spinach, rinsed and chopped
Salt & pepper to taste
1 cup freshly grated Parmesan or Romano cheese
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
comatose and simmer 5 minutes. Add spinach and cook
just until wilted. Season with salt and pepper. Garnish with
Parmesan cheese.
This is easy and quick. It freezes well (IF there are any
leftovers!). It also doubles well.