This one pot loaded Zuppa Toscana is one of our cold winter favorites. Rich creamy broth with a spicy chicken sausage, onion, garlic, tortellini and kale.
Pesto Tortellini Zuppa Toscana
Serves 6
4 slices thick cut bacon, chopped
3/4 pound ground spicy Italian chicken or pork sausage
1 yellow onion, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
crushed red pepper flakes
6 cups chicken broth
1/4 cup basil pesto, homemade of store-bought
1/3 cup oil-packed sun-dried tomatoes, oil drained and chopped
juice of 1 lemon
salt and pepper
1 bunch Tuscan or curly kale, roughly chopped
1 pound cheese tortellini
3/4 cup heavy cream or whole milk
1/2 cup grated parmesan or asiago cheese
1. Cook the bacon in a large pot over medium heat until crisp, about 5 minutes. Remove the bacon. If there’s excess bacon grease, drain off all but 1 tablespoon.
2. To the pot, add the sausage and onion. Brown all over, about 5 to 8 minutes. Add the celery, garlic, and a pinch of chili flakes, cook 2 minutes. Pour in the broth, 1 cup water, the pesto, sun-dried tomatoes, lemon juice, and season with salt and pepper. Bring to a boil over medium-high heat.
3. Stir in the kale and cook 5 minutes, until wilted, stir in the tortellini. Cook 2-3 minutes, then add the cream and parmesan. Remove from the heat. Stir in the reserved bacon.
4. Serve the soup topped with additional parmesan and fresh thyme, if desired.
Adapted from: Half Baked Harvest
