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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|Serving Size: 1 Serving (707g)|
|Recipe Makes: 4|
|Calories from Fat: 122 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 36mg||11 %|
|Sodium 975.7mg||34 %|
|Potassium 1189.2mg||31 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 37.5g|
|Protein 17.4g||25 %|
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Calories per serving: 359
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