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Holiday Tortellini Soup

Total Time

Prep: 15 min. Cook: 35 min.

Makes

8 servings (2-1/2 quarts)

Hearty and full of flavor, this holiday tortellini soup freezes well if you want to make it ahead or have leftovers to save for another day. —Michelle Goggins, Cedarburg, Wisconsin
Holiday Tortellini Soup Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 cup: 238 calories, 11g fat (4g saturated fat), 28mg cholesterol, 1316mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 11g protein.

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