Tortellini Soup

• 2 Tbsp. olive oil
• 2 oz. pancetta, finely diced
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 9 c. homemade chicken broth
• 2 tsp. dried Italian herb blend
• 9 oz. best quality spinach or cheese tortellini
• 1 (28 oz.) can crushed tomatoes (packed in puree)
• 8 oz. fresh spinach, rinsed well, stemmed and coarsely chopped
• salt and freshly ground pepper to taste
• 1 c. freshly grated Parmesan cheese

1. Heat the olive oil in a stockpot over medium-high heat.
2. Add the pancetta, garlic and onion.
3. Cook, stirring frequently, until lightly browned, 10 to 15 minutes.
4. Add the chicken broth and herbs.
5. Bring to a boil and stir in the tortellini. Simmer, uncovered, until the tortellini is cooked, 10 to 12 minutes. Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook just until wilted, about 3 minutes. Season to taste with salt and pepper.
6. Ladle the hot soup into bowls and top with a liberal sprinkling of grated Parmesan.
7. Makes 6 to 8 servings.

olive oil, pancetta, garlic, onion, chicken broth, quality spinach, tomatoes, fresh spinach, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468591 (may not work)