Tortellini soup with bacon & spinach – doesn’t that sound so damn good? I think it’s the bacon…anything with bacon and I’m on board.
I know I say this a lot but this one was extremely easy to make. I’m not kidding. You can be in and out of the kitchen with dishes done and your leftover soup in the fridge for tomorrow’s lunch in under an hour.
Once you have your onion and garlic in, and the chicken (or veggie) broth at a simmer, all you have to do is add in your tortellini, spinach, fried bacon, parm and salt and peper. Serve it up nice and hot with some extra grated parm on top and let that cozy warm soup feeling wash over you.
Given that this soup freezes well, this recipe would be great for doubling up the ingredients and freezing in multiple containers to pull out once a week throughout the remainder of the winter. I often do that with pasta sauces and soups so that I’ve always got the option of a warm meal on a cold day. Enjoy!
Equipment and Tools I Use for this Recipe
- Chef’s Knife
- Cast Iron Pan
- Small Measuring Cups
- Large Measuring Cup
- Measuring Spoons
- Large Stockpot
- Cheese Grater
Tortellini Soup with Bacon & Spinach
- 2 tablepoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups chicken broth can substitute vegetable broth
- ½ pound fresh tortellini of your choice
- 2 handfuls fresh spinach roughly chopped
- ½ cup parmesan cheese grated, plus more for serving
- ½ pound bacon cooked and sliced into small pieces
- salt and pepper to taste
- Heat olive oil on medium in a large stock pot. Add onion and stir occasionally until softened, about 5 minutes.
- Reduce heat to medium-low. Add garlic and cook until fragrant, about 2 minutes.
- Add chicken broth to the pot and bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
- Add tortellini and cook until tender, about 10 minutes.
- Stir in spinach and parmesan cheese and cook until the cheese has melted. Add bacon and salt and pepper (to taste).
- Serve immediately with grated or shaved parmesan cheese.