Christmas Tortellini Soup

Taken from Taste of Home.
I first made this soup with some friends last Christmas, and decided to make it again this year for our day- after-Christmas meal. I think it will become a tradition - its filling, delicious, but a not-too-heavy meal for after the holidays. It also makes a lot and is very simple, so it is an easy way to make a couple meals without spending too much additional time after all the Christmas cooking.

Ingredients:

2 T olive oil
2 oz pancetta or bacon, finely diced
(1 med onion, finely chopped)
3 cloves garlic, minced
1 can (49 1/2 oz) chicken broth
2 t Italian seasoning
9 oz cheese tortellini
1 can (28 oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped
salt and pepper to taste
1 c freshly grated Parmesan cheese

Directions:

Heat olive oil in Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions, cook 3-4 min or until soft. Add garlic; cook 1 minute longer. Add broth and seasoning. Bring to boil and simmer 5 min. Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer 5 min longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan. Serve with bread.