Quick Tortellini and Spinach Soup

Ingredients

2 tablespoons olive oil
2 ounces pancetta, finely diced
3 cloves garlic, minced
1 medium onion, finely chopped
9 cups chicken broth
2 teaspoons dried Italian herb blend
9 ounces spinach or cheese tortellini
1 can (28 ounces) crushed tomatoes
8 ounces fresh spinach chopped
salt and pepper
1 cup grated Parmesan cheese

Directions


1.  Heat the olive oil in a stockpot over medium-high heat.  Add the pancetta, garlic and onion;  cook, stirring frequently, until lightly browned, 10 and 15 minutes.

2.  Add the chicken broth and Italian herbs.  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.

3.  Ladle the hot soup into bowls and top with a liberal sprinkling of grated Parmesan.

Cold-Weather Cooking by Sarah Leah Chase