The holidays are now in the past, but this delicious Holiday Tortellini Soup can be served any time of year. I came across this recipe in a Taste of Home magazine a few years ago, and it has been part of our Christmas Eve menu ever since. This past Christmas Eve I served it together with hoagie sandwiches - love this recipe!
Holiday Tortellini Soup
2 tablespoons olive oil
2 oz. pancetta or bacon, finely diced (I use about 8 slices bacon)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49 1/2 oz.) chicken broth
2 teaspoons Italian seasoning
1 package (9 oz.) cheese tortellini
1 can (28 oz.) crushed tomatoes in puree
8 oz. fresh spinach, rinsed, stemmed and chopped
salt and pepper to taste
1 cup freshly shredded Parmesan cheese
Heat olive oil in a Dutch oven over medium heat. Add pancetta or bacon. 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.
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