Wednesday, December 10, 2008

Holiday Tortellini Soup

I made this really yummy soup last week and wanted to share the recipe. I made the full recipe with the intention of freezing some for later, but we all liked it so well that it was gone within two days. I guess I'll have to double it next time!

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

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.

8 servings (2-1/2 quarts)
This soup also freezes well.


Kelsey said...

Do you think this would work with meat filled Ravioli in place of the tortellini? I friend who may be joining us for Christmas Eve dinner and is lactose intolerant, so she won't be able to enjoy the creamy potato soup we always have. . . I'm looking for a relatively easy soup to make along with the potato. . . I suppose I could just do noodles and skip filled pasta altogether?

Pam said...

That soup looks lovely and I'm going to try it. I'm always looking for stuff to pack for Jack's lunches too that he would eat cold and I think this might work.
Thanks for the kind words on my blog - I'm 6 weeks away from meeting our new boy Danny.