Put a large stock pot over a medium flame and heat the oil. Add the Pancetta to the pot and sauté until crisp, about 5 minutes.
Add the garlic and sauté until golden, about 2 minutes.
Stir in the tomatoes and cook for 2-3 minutes while stirring with a wooden spoon.
Add the chicken broth and bring the pot to a boil. Drop in the Tortellini and cook for about 5 minutes. Add the spinach to the pot and cook for an additional 2 minutes. Taste for seasoning and season with salt and black pepper as desired.
Serve with crusty bread and a sprinkle of grated cheese.