TORTELLINI IN BRODO WITH PANCETTA AND SPINACH

 

Ingredients:

• 2 tablespoons olive oil
• 1 large carrot, peeled and diced
• 1 medium sweet onion, finely chopped
• 4 ounces pancetta or bacon, finely chopped
• 1 clove garlic, smashed
• 32 ounces chicken broth
• 2 cups water
• 1 teaspoon kosher salt
• Pinch red pepper flakes
• 1 pound cheese tortellini (fresh refrigerated)
• 16 ounces baby spinach leaves
• ¼ cup grated Romano or Parmesan cheese

 
In a large stockpot, heat oil and add carrot, onion and pancetta.  Cook for 4-5 minutes on low heat, stirring often, until onion and pancetta are golden brown.  Add garlic and cook another minute.  Add broth, water, salt and red pepper flakes, cover; simmer for 20 minutes.  Stir in the tortellini, cook on medium heat until tortellini float to the top, about 3 minutes.  Stir in the spinach leaves, remove from heat and continue to stir until the spinach is wilted, about 1 minute.  Serve in large bowls, with grated cheese on top.  Serves 4-6.