Tortellini Soup

This soup is warm and hearty and QUICK! If you can't find pancetta, use a couple of slices of ham or bacon.

Tortellini Soup with Spinach and Parmesan Cheese

2T extra-virgin olive oil
4 thin slices pancetta
1 medium onion, chopped
2 carrots, peeled and chopped
1 medium celery rib, chopped
2 plum tomatoes, seeded and chopped
4 garlic cloves, minced
1/2 teaspoon dried rosemary (or 1 sprig fresh)
5 cups of beef stock
2 cups of meat or cheese tortellini
2 cups chopped fresh spinach
salt and pepper
grated parmesan

1. Heat olive oil and cook pancetta, onion, carrot, and celery and cook till soft. Add tomatoes, garlic, and rosemary and cook 2 minutes longer.

2. Add stock and bring to a boil. Stir in tortellini and cook 5 minutes or till tender, but firm. Stir in spinach, salt, and pepper and cook 2 minutes longer. Ladle in bowls and top with parmesan.