Tomato Soup with Prosciutto & Spinach Recipe | Yummly

Tomato Soup With Prosciutto & Spinach

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  • 2 tablespoons Bertolli® Classico Olive Oil
  • 1 onions
  • 1/2 cup prosciutto (finely chopped, or bacon)
  • 32 containers chicken broth
  • 1 jar bertolli organic tradit sauc
  • 5 bags baby spinach leaves (about 4 cups)
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    1. 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.
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