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.