Holiday Tortellini Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 ounces pancetta or 2 ounces bacon, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 (49 1/2 ounce) can chicken broth
2 teaspoons italian seasoning
1 (9 ounce) package cheese tortellini
1 (28 ounce) can crushed tomatoes in puree
8 ounces fresh spinach, rinsed, stemmed and chopped
salt, to taste
pepper, to taste
1 cup freshly shredded parmesan cheese

Preparation

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.