Tortellini Soup – This soup recipe came to me from my good friend Elizabeth. She made it one evening and even brought some for me the next day! It was delicious, especially with our cold weather. It was so good that I made it later in the same week!
Although the soup was good the first night, it was much better the next day. Also, every time I make a soup with pasta, I always tell myself to only make enough pasta for that serving so it doesn’t get mushy. But I never do it. Maybe you will…
p.s. Worst picture ever, sorry!
- 2 tbsp. olive oil
- 2 oz. pancetta or bacon, finely diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (49-1/2oz.) chicken broth (I use one box, it wasn’t this much liquid but I made up for it with the tomatoes,
- I guess.)
- 2 tsp. Italian seasoning
- 1 package cheese tortellini (I had a 19 oz. bag – it was a lot of tortellini, but I liked it that way!)
- 1 can (8 oz) crushed tomatoes in puree (14.5 oz. can diced tomatoes)
- 8 oz. fresh spinach, rinsed, stemmed and chopped
- 1 can (14.5 oz) white beans, rinsed and drained
- Salt and Pepper to taste
- 1 cup freshly shredded Parmesan cheese
1. Heat the olive oil in a dutch oven over medium heat. Add pancetta. Cook until crisp.
2. Add onions; cook 3-4 minutes or until soft. Add garlic, cook 1 more minute.
3. Add broth and Italian seasoning; bring to a boil and simmer 5 minutes.
4. Meanwhile cook tortellini according to package directions; drain.
5. Add cooked tortellini to soup mixture.
6. Stir in tomatoes and beans and simmer 5 minutes.
7. Add spinach and cook just until wilted.
8. Season with salt and pepper. Garnish with cheese.