Tortellini and Spinach Soup

Submitted by Michelle Luciano

  • 2 T olive oil
  • 2 ounce pancetta, finely diced
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 9 cups chicken broth
  • 2t dried Italian herb blend
  • 9-ounce best-quality commercial spinach or cheese
  • tortellini
  • 1 can (28 ounces) crushed tomatoes packed in puree
  • 8 ounces fresh spinach, rinsed well, stemmed and coarsely
  • chopped
  • Salt and black pepper to taste
  • 1 cup freshly grated Parmesan cheese

Heat the olive oil in a stockpot over medium-high heat.  Add the pancetta, garlic and onion; stir frequently, until browned, 10 to 15 minutes.  Add the chicken broth and Italian herbs.  Bring to a boil and stir Tortellini.  Simmer uncovered until tortellini is cooked, about 10 minutes. Stir in the crushed tomatoes and simmer another 5 minutes.  Add the spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper.

Ladle the hot soap into bowls and top with a liberal sprinkling of grated Parmesan.

I make this soup all the time; it only takes about 30 minutes. It is from Cold Weather Cooking by Sarah Lee Chase.  My picky Italian husband doesn’t like the tortellini to get over cooked, so I leave them on the side and add them as I serve the soup.

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1 Comment/by
1 reply
  1. Dominica Mccraken
    Dominica Mccraken says:

    Thank you, very useful. I wasnt really a big fan of Spinach for many years ( understatement, I hated the stuff), but after marrying a vegan I kind of had to get used to it, and have slowly come to absolutely love the stuff. Spinach curry is now my absolute favouritest! I recently found adedicated spinach recipes website which is my new favourite site now, you should have a look!

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