Tortellini Soup

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. Yield: 8 servings (2-1/2 quarts).

From Taste of Home