Festive Tortellini Soup

Festive Tortellini Soup

Makes 8 Servings (2 1/2 quarts)


  • 2 Tbsp Olive Oil
  • 2 oz Pancetta, finely diced ‚Äì available in the Boar‚Äôs Head Case
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (49 1/2 oz) chicken broth
  • 2 tsp. Italian seasoning
  • 1 package (9 oz) Cheese Tortellini ‚Äì available in the Dairy Case
  • 1 can crushed tomatoes in puree
  • 8 oz fresh spinach, stemmed & chopped
  • salt and pepper to taste
  • 1 cup shredded parmesan cheese


  1. Heat the oil in a Dutch oven over medium heat. Add the pancetta and cook until crisp. Add onion; cook 3-4 minutes or until soft. Add garlic; cook one more minute. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
  2. Meanwhile, cook tortellini according to the package directions; drain. Add cooked tortellini to the soup mixture. Stir in tomatoes and simmer for 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with cheese.