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1)heat the olive oil in a dutch oven. Cook pancetta until crisp. Add chopped onions, cook 3-4 minutes or until soft. Add garlic cook 1 minute longer. Add chix broth and italian seasoning. Bring to a boil, and simmer for 5 minutes.
2)Cook tortellini according to package directions. Drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes, simmer for 5 minutes longer. Add spinach, cook until spinach is wilted. Season with salt and pepper. Garnish with parmesan cheese.
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