Tortellini Soup

All you need is a hunk of crusty bread and you've got dinner for tonight...and maybe lunch for tomorrow!

1 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1 large can chicken broth, 49 oz
2 teaspoons Italian seasoning
1 package refrigerated cheese tortellini, 9 oz
1 can crushed tomatoes in puree, 28 oz
8 oz. fresh spinach leaves, rinsed and chopped
salt and pepper to taste
Parmesan cheese for garnishing

Heat the oil in a Dutch oven over medium heat.

Add pancetta or bacon, cook until crisp.

Add onion and garlic; cook 3-4 minutes or until tender.

Add broth, crushed tomatoes and Italian seasoning; bring to a boil, then turn down heat and simmer 5 minutes.

Meanwhile, cook tortellini according to package directions; drain.

Add cooked tortellini to soup mixture.

Add spinach and cook until just wilted.

Season with salt and pepper.

Serve in bowls and garnish with Parmesan cheese.

I found this recipe in an older Taste of Home magazine. 

It was originally called "Holiday Tortellini Soup"