Tortellini Zuppa Toscana
One pot comfort meal!
A creamy soup with Italian sausage, crispy bacon, cheesy tortellini, kale, sun-dried tomatoes, and a splash of white wine for extra richness.
* I just want to note that the bacon, sausage, and cheese are all naturally salty. I recommend using a low sodium chicken broth and salting to taste!
Ingredients
• 6 slices bacon, chopped
• 1 lb Italian sausage (mild or spicy)
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons sun-dried tomatoes in oil (reserve some oil for cooking)
• 1 tablespoon all-purpose flour
• ½ cup dry white wine (like Sauvignon Blanc or Chardonnay)
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 Parmesan rind
• 1 bunch kale, stems removed & leaves chopped (or 2 cups baby spinach)
• 1½ cups heavy cream
• 9 oz cheese tortellini (fresh or frozen)
• ½ cup grated Parmesan cheese (plus more for serving)
• Parsley for garnish
Instructions
1. Crisp the Bacon:
• In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy.
• Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
2. Cook the Sausage:
• In the same pot, add the Italian sausage and cook, breaking it into crumbles until browned.
• Remove the sausage from the pot and set aside with the bacon.
3. Cook the Onion & Garlic:
• In the same pot, add about 1 tablespoon of the oil from the sun-dried tomatoes.
• Add the diced onion and cook until softened, about 3 minutes.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Thicken with Flour & Deglaze with Wine:
• Sprinkle the flour over the onion and garlic mixture, stirring constantly to coat the vegetables. Cook for 1-2 minutes to remove the raw flour taste.
• Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
5. Add the Sun-Dried Tomatoes & Seasoning:
• Stir in the 3 tablespoons of sun-dried tomatoes, oregano, salt, black pepper, and crushed red pepper flakes (if using).
• Cook for another 1-2 minutes to combine the flavors.
6. Simmer the Soup:
• Pour in the chicken broth and water.
• Add the Parmesan rind and bring to a simmer. Let cook for 10-15 minutes to allow the flavors to meld together.
7. Add the Tortellini & Greens:
• Stir in the kale (or spinach) and tortellini.
• Simmer for another 5-7 minutes, or until the tortellini is tender.
8. Add Back the Bacon & Sausage:
• Return the cooked bacon and sausage to the pot, stirring to combine.
9. Make it Creamy:
• Remove the Parmesan rind and discard.
• Lower the heat and stir in the heavy cream and grated Parmesan cheese.
• Let it warm through for a few minutes, but don’t let it boil.
10. Finish with Crispy Bacon:
• Stir in most of the crispy bacon, reserving some for garnish.
11. Serve & Enjoy:
• Ladle into bowls, top with parsley, extra Parmesan, and the reserved crispy bacon.
• Serve with crusty garlic bread for the ultimate cozy meal!