Tomato Soup with Prosciutto & Spinach


  • 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 (6 oz.) baby spinach leaves (about 4 cups)


  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.