It's a very simple soup that doesn't take long to make. It's got a wonderful broth with great undertones. Everything in this soup works very well together. Give it a try!
I also made some crostini by slicing a baguette, sprinkling with olive oil, salt and pepper and broiling just until toasted. Worked perfectly with this soup!
Holiday Tortellini Soup
2 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (49-1/2 ounces) chicken broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
1 can (28 ounces) crushed tomatoes in puree
8 ounces fresh spinach, rinsed and chopped
Salt and pepper to taste
1 cup freshly shredded Parmesan 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 tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese.
Enjoy!
2 comments:
This looks amazing. I miss my Taste of Home mag. May have to re-subscribe. Thanks for sharing!
Kami,
I've been cooking my way through your website, and I have to say that this recipe is SO good. I think that, while looking at your website I chopped my onions a little smaller, and that seemed to disguise the onion from my onion phobic child.
This recipe is definitely going into my home-made cook book that I'm scrapping for the kids. It's delicious!
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