Tomato Soup With Prosciutto & Spinach II Recipe


  • 2 Tbsp. Bertolli® Classicoâä¢ Olive Oil
  • 1 large onion, finely chopped
  • ½ 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)

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 s...

View full recipe at SpringPad


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