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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

Holiday Tortellini Soup Recipe

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


  1. Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.

  2. Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to the soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese.

Nutrition Facts 1 cup: 238 calories, 11g fat (4g saturated fat), 28mg cholesterol, 1316mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 11g protein.

Enjoy this wonderful Soup!

Thanks for reading!

Renee VanHeel

Call or text: 858-472-7295 Book a 15-minute free consultation with me

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