Baby it’s been cold outside! It has been a breath of fresh air and we were given the gift of no humidity for a few days. Oh my life is GOOD! Cold weather means coats and gloves, blankets and fuzzy socks, sweat pants and sweat shirts, but most importantly it means soup!! Cold weather and soup go hand in hand. This Tortellini soup is one of our favorites.
I told Sir Streusel I would be making Tortellini Soup for dinner. He asked, “Wait, which soup is that?” I said, “You know the one. The one that has onion, bacon, tomatoes and TORTELLINI in it?” He quickly said, “Oh I love that soup. Make a big pot!” I think it was when I said ‘tortellini’ that it jogged his memory. Seriously, I rarely cook the same thing twice so bless his heart he really does have a hard time remembering all the different meals that pass in front of him.
Let’s make some soup!
In a large Dutch oven, heat olive oil and cook chopped bacon until crisp. Add chopped onion and garlic and cook until onions are translucent.
Add Italian seasoning and chicken broth to the pot and bring to a boil. Add Tortellini, reduce heat to medium-high and cook until tortellini is done, about 6 minutes. Don’t overcook.
Add one can of crushed tomatoes and simmer for 5 minutes. Add fresh spinach and cook just until wilted.
Serve in individuals bowls and top with Parmesan cheese if preferred.
That’s all there is to it! Perfect dinner for a cold evening. Pasta, bacon, spinach, and a little cheese…..aaaahhhhh delicio!
Jody and Edna
- 3 tablespoons olive
- 4 slices bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (49 ½ oz.) chicken broth
- 3 teaspoons Italian seasoning
- 1 (9 oz.) package cheese tortellini
- 1 (28 oz.) can crushed tomatoes in puree
- 8 oz. fresh spinach, stemmed and chopped
- Salt and pepper to taste
- 1 cup Parmesan cheese
- Heat the olive oil in a Dutch oven over medium heat.
- Add bacon, cook until crisp.
- Add onions, cook 4 minutes or until soft and translucent.
- Add Broth and Italian seasoning.
- Bring to a boil and add tortellini.
- Cook 7 minutes and add tomatoes.
- Simmer for 5-8 minutes.
- Add spinach and cook just until wilted. Season with salt and pepper.
- Garnish with Parmesan Cheese.