About the Recipe
Ingredients
1 tablespoon olive oil, plus extra for drizzling
1 ounce pancetta, chopped in a fine dice
1 small onion, chopped in a fine dice
1 teaspoon tomato paste
1 teaspoon packed brown sugar
2 garlic cloves, minced
2 cups chicken broth
1 1/2 cups V8 juice (I use low sodium)
3 ounces dried (or fresh, refrigerated) cheese tortellini
3 cups (or fistfulls) baby spinach leaves
salt and pepper
grated Parmesean cheese
Preparation
Heat oil in medium saucepan over medium-high heat until simmering. Add pancetta and cook until fat is rendered, about 2 minutes. Stir in onion, tomato paste and sugar and cook until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in broth and V8 juice, scraping up any browned bits. Stir in tortellini, bring to simmer and cook until tender, 12 to 15 minutes. Off heat, stir in spinach and let sit until wilted, about 2 minutes. Season with salt and pepper to taste. Drizzle individual protions with extra oil and serve with Parmesean.
Variation:
Sausage and Tortellini Florentine Soup
Substitute 6 ounces hot or sweet italian sausage for pancetta and cook until browned, about 5 minutes. Before adding spinach, transfer sausage to a cutting board, let cool slightly, then slice into 1/2 inch thick pieces. Stir sausage pieces into soup with spinach and proceed with recipe.
