Tortellini and Spinach Soup

(adapted from a Sarah Lee Chase recipe) 6-8 servings 2 T. olive oil 2 oz..bacon, finely diced 3 cloves garlic, minced 1 med. onion, finely chopped 9 c. homemade chicken broth 2 t. dried Italian seasoning 9 oz.cheese tortellini (I use 1lb frozen) 1(28 oz) can crushed tomatoes packed in puree 8 oz. fresh spinach, rinsed well, stemmed and coarsley chopped. Can use frozen (thawed & squeezed ) 1 c. fresh grated parmesan cheese Heat olive oil in stock pot, add the bacon, garlic and onion and cook til golden brown about 10-15 minutes. Add the chicken stock and Italian seasoning. Bring to a boil and stir in the tortellini. Simmer uncovered till tortellini is cooked about 10-12 min. Stir in the crushed tomatoes and simmer another 5 min. Add the spinach and cook til just wilted about 3 min. Ladle into bowls and sprinkle with parmesan cheese. I often make 1&1/2 of the recipe if I have quite a few people at the table. Many want seconds & leftovers make a great lunch. By Darlene