Cheese Tortellini Soup with Bacon, Spinach & Parmesan

For the Tortellini Soup

Rich, savory, and ready in a flash—this soup is a warm harbor for busy weeknights

Ingredients

• 3 Slices Cooked Bacon, Chopped
• ⅓ Cup Chopped Onion (About 1 Small)
• 2 Cloves Garlic, Minced
• 1 (32 Ounce) Box Reduced-Sodium Chicken Broth (4 Cups)
• 1 (12 Ounce) Package Frozen Cheese-Filled Tortellini (About 3 Cups)
• 1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Well Drained
• 1 To Taste Black Pepper
• 1 For Garnish Shaved Parmesan Cheese

Instructions

1. In a large saucepan over medium-high heat, sauté chopped bacon for about 3 minutes until crisp.
2. Add onion and cook for 3 minutes more until softened. Stir in garlic and sauté for 1 additional minute.
3. Increase heat to high and pour in chicken broth. Bring to a boil.
4. Stir in frozen tortellini and return to boiling. Reduce heat and simmer uncovered according to package directions.
5. Add thawed spinach during the last 3 minutes of cooking.
6. Season with black pepper to taste.
7. Ladle into bowls and garnish with shaved Parmesan if desired.

Prep: 10 min • Cook: 15 min • Wait: No time