BST SOUP (BACON, SPINACH AND TOMATO)

I HAD THIS LAST NIGHT AND ADDED JUST A LITTLE MOZZARELLA.  FOR AN EASY VERSION YOU COULD JUST USE A TOMATO SOUP AND ADD TORTELLINI, BACON, CHEESE, SPINACH AND CROUTONS IF YOU WANTED. 


ENJOY!!  


1 TABLESPOON OLIVE OIL


1/2 POUND BACON, COOKED CRISP AND DIECED
1 CUP CELERY, DICED
1 SMALL ONION, FINE DICED
1 TABLESPOON SUGAR
3 TABLESPOONS FLOUR
2 1/2 CUPS CHICKEN BROTH
8 OUNCE PICANTE SAUCE
4 OUNCE TOMATO SAUCE
1 PACKAGE CHEESE TORTELLINI 
1 CUP SPINACH, SHREDDED
1 SMALL BAG CROUTONS
SALT AND PEPPER TO TASTE




IN A MEDIUM POT SAUTE CELERY AND ONION IN OLIVE OIL.  ADD SUGAR; COOK AND STIR FOR 1 MINUTE.  GRADUALLY STIR IN FLOUR; COOK AND STIR UNTIL BLENDED.  ADD BROTH, PICANTE AND TOMATO SAUCE.  BRING TO BOIL.  COOK AND STIR UNTIL THICK.


ADD TORTELLINI TO SOUP AND COOK AS INSTRUCTED ON PACKAGE.


JUST BEFORE SERVING, ADD SPINACH AND HEAT THROUGH.  SPRINKLE WITH BACON AND CROUTONS.


MAKES 4 SERVINGS.