Directions:
- Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
- Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese. Yield: 8 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.02 Kcal (519 kJ) | ||
| Calories from fat | 78.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 13% | |
|---|---|---|---|
| Cholesterol | 14.35mg | 5% | |
| Sodium | 341.43mg | 14% | |
| Potassium | 235.28mg | 5% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 1mg | 6% | |
| Calcium | 171.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 166.61 Kcal (698 kJ) | ||
| Calories from fat | 105.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 13% | |
|---|---|---|---|
| Cholesterol | 19.28mg | 5% | |
| Sodium | 458.7mg | 14% | |
| Potassium | 316.09mg | 5% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 1.17g | 3% | |
| Dietary Fiber | 1.35g | 4% | |
| Protein | 8.99g | 13% | |
| Vitamin C | 13.3mg | 16% | |
| Iron | 1.4mg | 6% | |
| Calcium | 230.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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