Thursday, December 23, 2010

Tuscan Tortellini soup

I made this soup "as written" and it was quite delicious. In the future, I'll omit the bacon (and grease) for olive oil to lighten the calories/fat content and include some italian spices to make up for the flavor loss of the bacon. This would be fabulous with some warm crusty bread with a slathering of butter. Mmmmmmmm.

Tuscan Tortellini Soup

1/4 lb bacon cut in small pieces

2 cloves of garlic

4 cups of fresh spinach, chopped

16 oz. of crushed tomatoes

1 red pepper, diced

1 can of white beans

4 cups chicken broth

8 oz. cheese tortellini

Saute bacon and garlic until bacon is brown. Remove from pan. Cook spinach in pan drippings until wilted. Stir in broth, beans, tomatoes, and pepper and bring to a boil. Stir in pasta and simmer until pasta is al dente.