Here’s the recipe I mentioned in a previous post. I had most of the ingredients in my stockpile pantry. I just purchased the tortellini and onion. I love “shopping” from my pantry.
Hearty Tortellini Soup
Adapted from a recipe in the December & January issue of Taste of Home)
2 T olive oil
4 strips bacon, chopped
1 med onion, finely chopped
3 cloves garlic, minced
1 can (49 oz) chicken broth
2 t Italian seasoning
1 pkg (9 oz) cheese tortellini
1 big can crushed tomatoes in puree
1 small can diced tomatoes
8 oz fresh spinach, stemmed & chopped or 1 pkg frozen spinach, thawed & drained
1 c shredded Parmesan cheese
In a dutch oven or large soup pot, warm oil over medium heat. Add bacon, cook until crisp. Add onion, cook 3-4 minutes. Add garlic, cook 1 minute. Add broth and seasoning; bring to boil and simmer 5 minutes.
Meanwhile, in a separate pot, cook tortellini according to directions. Drain. Add tortellini to soup. Add tomatoes. Simmer 5 minutes. Add spinach until just wilted.
Serve topped with Parmesan cheese.
This post may contain affiliate links. See the disclosure policy for more information.