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    Soup: Holiday Tortellini Soup

    Source of Recipe

    TOH

    List of Ingredients

    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

    Recipe

    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.


    Yield: 8 servings (2-1/2 quarts)

    * Bacon bits work fine.

 

 

 


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