Served at the 2019 Holiday Fare Wine Trail, Dierberg Star Lane Tasting Room
2 tbsp Olive Oil
2 oz. pancetta or 2 oz. bacon, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 (49.5 oz) can chicken broth
2 tsp Italian seasoning
1 (9 oz) package cheese tortellini
1 (28 oz) can crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped
salt and pepper, to taste
Heat the olive oil in a Dutch oven over medium heat. Add pancetta and cook until crisp.
Add onion; cook 3-4 minutes or until soft.
Add garlic; cook 1 more minute.
Add broth and Italian seasoning; bring to a boil and simmer 5 minutes.
Meanwhile, cook tortellini according to package directions; drain.
Add cooked tortellini to soup mixture.
Stir in tomatoes and simmer 5 minutes.
Add spinach and cook just until wilted.
Season with salt and pepper. Garnish with cheese.
Serve with Dierberg Star Lane Chardonnay.
