Today’s non Snow Apocalypse in Boston was a gift to many! My husband, sent home home early from the college he teaches at, took advantage of the extra hours in his day. Bearing groceries and generous intentions he announced that he was putting my favorite Winter Soup on. Quick Tortellini and Spinach Soup is a cherished recipe found in “The Cold-Weather Cooking Book “by Sarah Leah Chase. Aromas of sautéed pancetta, onion and garlic made me giddy as I worked in my home office. (Conveniently adjacent to kitchen)
This is an easy and tasty dish for the entire family. Toss a salad, throw in a loaf of French bread and you have the perfect accompaniment to a chilly, snowy (well it started sticking about 15 minutes ago) Winter evening.
2 Tbs of Olive Oil
2 oz of pancetta or bacon, finely chopped
3 cloves garlic, minced
9 cups of Chicken Broth
1 medium onion- finely chopped
2 tsp dried Italian Herb blend
9 oz of best quality commercial spinach or cheese tortellini
1 can 28 oz Crushed Tomatoes packed in puree
8 oz fresh spinach, rinsed well, steamed & coarsely chopped
Salt and Ground Pepper
1 Cup Grated Parmesan Cheese
1. Heat the oil in a Stockpot over middle-high heat. Add the pancetta (or bacon), garlic, and onion; cook, stirring frequently, until lightly browned, 10 to 15 minutes.
2. Add the chicken broth and Italian herbs. Bring to a boil and stir in Tortellini. Simmer uncovered until the Tortellini is cooked, 10 to 12 minutes. Stir in crushed tomatoes and simmer another 5 minutes. Add the spinach and cook just until wilted, about 3 minutes. Season to taste with salt and pepper. Ladle into bowls and sprinkle with grated Parmesan cheese.
Open up a bottle of your favorite chilled wine and Bon Appetit !