Tortellini Soup with Spinach ___

Tortellini Soup with Spinach


For the Soup:

  • 1 tablespoon extra virgin olive oil
  • 8 ounces pancetta, cubed
  • 3 cloves garlic, sliced
  • 14 ounces crushed tomatoes
  • 8 cups low sodium chicken broth
  • 9 ounces cheese tortellini
  • 5 ounces fresh spinach, washed
  • salt and black pepper as desired


Put a large stock pot over a medium flame and heat the oil. Add the Pancetta to the pot and sauté until crisp, about 5 minutes.

Add the garlic and sauté until golden, about 2 minutes.

Stir in the tomatoes and cook for 2-3 minutes while stirring with a wooden spoon.

Add the chicken broth and bring the pot to a boil. Drop in the Tortellini and cook for about 5 minutes. Add the spinach to the pot and cook for an additional 2 minutes. Taste for seasoning and season with salt and black pepper as desired.

Serve with crusty bread and a sprinkle of grated cheese.