Recipe

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TOMATO SOUP WITH PROSCIUTTO & SPINACH

  • Serves 8
  • |
  • prep time: 5 minute(s)
  • |
  • cook time: 30 minute(s)
Ingredients:
2 Tbsp. Bertolli® Classico™ Olive Oil
1 large onion, finely chopped
1/2 cup finely chopped prosciutto or bacon
2 containers (32 oz. ea.) chicken broth
1 jar Bertolli® Organic Traditional Sauce
1 bag (5 oz.) baby spinach leaves (about 4 cups)
Directions:

  • Heat Olive Oil in 6-quart saucepot over medium heat and cook onion, stirring occasionally, 8 minutes or until tender. Add prosciutto and cook, stirring occasionally, 5 minutes or until almost browned. Stir in broth and Sauce. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Add spinach and cook, stirring occasionally, 5 minutes. Serve, if desired, with grated Parmesan cheese and crusty Italian bread.