Makes 8-10 servings
1 pound Barham Family Farm ground pork
1 (16-ounce) can garbanzo beans, rinsed and drained
1 (14.5-ounce) can fire-roasted diced tomato
1 (8-ounce) package fresh spinach
3 (14-ounce) cans chicken broth
1 teaspoon oregano
Salt and pepper
1 (17- to 20- ounce) family-size package 4-cheese tortellini
Grated Parmesan cheese, for garnish
Crumble the ground pork in a large skillet and cook over medium heat until the meat is no longer pink, about 5 minutes. In the meantime, set water to boil in a large stockpot for the tortellini. Add garbanzo, tomato and spinach and cook 2 minutes, or until spinach is wilted. Add broth, season with oregano, salt and pepper and keep the soup warm on the stove.
Add tortellini to the boiling water and cook according to package directions. Drain the tortellini and put back in the pot. Add contents of the skillet. Serve soup with a sprinkling of grated cheese. To reheat, add a bit more broth.