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Festive Tortellini Soup

Ingredients


1 - 2 Tbsp Olive Oil

2 - 2 oz Pancetta, finely diced – available in the Boar’s Head Case

3 - 1 medium onion, finely chopped

4 - 3 cloves garlic, minced

5 - 1 can (49 1/2 oz) chicken broth

6 - 2 tsp. Italian seasoning

7 - 1 package (9 oz) Cheese Tortellini – available in the Dairy Case

8 - 1 can crushed tomatoes in puree

9 - 8 oz fresh spinach, stemmed & chopped

10 - salt and pepper to taste

11 - 1 cup shredded parmesan cheese


Instructions


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.