Holiday Tortellini Soup
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
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
Reviews
Really good...will make again.
This is a really good soup recipe. However, read the recipe closely - it takes 49 ounces chicken broth, but is misleading as it states 1 can. We used bacon in the soup and it was tasty, but would like to try using chicken next time. Overall, really good!
Great quick and easy recipe for Christmas Eve.
This soup recipe is amazing! I doubled the tortellini for a fuller meal and used pancetta. Absolutely delicious!
Everyone enjoyed it on a rainy cold evening with sandwich wraps.
This is one of the best soup recipes I've ever made! This will become a regular for our dinners. The things I did differently was use broccoli instead of spinach and I topped it with an italian cheese blend of Mozzarella, Parmesean, Asiago, and Romano instead of just Parmesean. It was delicious!
Made this soup today and truly loved it.
No comment left
Easily the best soup I have every had. We make this ALL the time. I like to add a bit more tortellini though.
my husband is not a soup guy. but this which he calls pizza soup, he has requested it twice in the last two weeks and the first day I made it had three helpings. I added some mushroom and a little bit cauliflower chopped small to it, as well as some sundried tomato seasoning. its GREAT