Chicken and Spinach Tortellini Soup | America's Test Kitchen

Ingredients

• 6 slices bacon , cut into 1/2-inch pieces
• 1 onion , chopped fine
• 2 cloves garlic , minced
• 1 teaspoon red pepper flakes
• 3 quarts low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breast
• 1 (10-ounce) package frozen chopped spinach , thawed and drained
• 2 packages fresh spinach tortellini (18 ounces)
• Grated Parmesan cheese (for serving)