January 17, 2011

Tortellini Soup

2 Tbs olive oil
2 oz Pancetta or Bacon, finely diced. (I used pre-cooked crumbled bacon)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49 1/2os) chicken broth (I used three cups water and 3 tsp chicken bullion)
2 tsp Italian seasoning
1 package (9oz) cheese tortellini ( I used a 19oz bag of frozen tortellini)
1 can (28oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped (I used 3/4 bag of fresh baby spinach)
Salt and pepper to tastee (I only needed to use a little)
1 cup freshly shredded parmesean cheese (I used the grated stuff from the can :)

Heat the olive oil in a large soup pot over meduim heat. Add pancetta (or bacon). Cook until crisp (mine was pre-cooked so I just threw it in) Add onion and cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoing; bring to a boil and simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortelini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add chopped spinach and cook just until wilted. Season with salt and pepper. Garnish with parmesean cheese and serve with your favorite bread

Janelle Openshaw

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