Tortellini Zuppa Toscana
Cozy Up with Tortellini Zuppa Toscana: A Heartwarming Italian Soup
Looking for a comforting and flavorful dinner that comes together quickly? Look no further than our Tortellini Zuppa Toscana! This creamy, hearty soup is inspired by the classic Zuppa Toscana soup, but with the delightful addition of cheese-filled tortellini. It’s the perfect blend of Italian comfort food and weeknight ease.
This isn’t your average soup. The combination of savory sausage, crispy bacon, tender potatoes, and wilted spinach creates a symphony of textures and flavors. And the tortellini? They add a delightful cheesy bite that will have everyone asking for seconds!
What Makes This Tortellini Zuppa Toscana Special?
- Quick & Easy: Ready in under 40 minutes, perfect for busy weeknights.
- Flavorful: The combination of Italian sausage, bacon, and a creamy broth is irresistible.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
- Customizable: Feel free to add other veggies like kale or carrots!
Tips for the Best Tortellini Zuppa Toscana
- Bacon First: Cooking the bacon first and reserving the grease adds incredible flavor to the soup.
- Don’t Overcook the Potatoes: You want them tender, but not mushy.
- Gently Stir in the Tortellini: Add the cooked tortellini at the very end to prevent them from becoming overcooked and falling apart.
- Fresh Spinach is Best: While frozen spinach can be used, fresh spinach wilts beautifully and adds a brighter flavor.
Frequently Asked Questions
Q: Can I use a different type of tortellini?
A: Absolutely! Cheese tortellini is classic, but you can experiment with spinach and ricotta, or even meat-filled tortellini.
Q: Can I make this soup ahead of time?
A: While the soup is best enjoyed fresh, you can make the base (broth, potatoes, sausage) ahead of time and add the tortellini and spinach just before serving.
Q: Is this soup gluten-free?
A: Unfortunately, traditional tortellini and some sausage contain gluten. To make this soup gluten-free, use gluten-free tortellini and ensure your sausage is also gluten-free.
Q: What can I serve with this soup?
A: A simple side salad and some crusty bread for dipping are perfect accompaniments.
Get ready to savor a bowl of pure comfort! This Tortellini Zuppa Toscana is sure to become a new family favorite. Enjoy!
Tortellini Zuppa Toscana
Ingredients
- 4 slices bacon, cooked and diced
- 1 lb spicy Italian sausage
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 4 cups chicken broth
- 2 medium russet potatoes, peeled and diced
- 2 cups baby spinach
- 2 cups Half-n-Half
- 9 ounce package three-cheese tortellini
Instructions
- Heat a large skillet over medium-high heat, add bacon and cook until crispy. I like to chop up my bacon before I cook it, makes the cooking time quicker and all of the bacon seems more evenly cooked. Transfer to a paper towel-lined plate; set aside.
- To the same skillet add the sweet Italian sausage and cook until browned, be sure to crumble it as it cooks. Drain and set aside.
- In a large pot heat olive oil over medium heat. Add garlic and onion. Cook until onions are translucent, takes only a couple of minutes. Add chicken broth, stir together and bring to a boil. Once it is brought to a boil add potatoes and cook until tender, about 8-10 minutes. Meanwhile, cook tortellini as directed on the packaging
- Add in the cooked sausage and spinach until spinach begins to wilt, 2-3 minutes. Gently stir in heavy cream until heated through, 3-4 minutes. At this point season with salt and pepper, to taste. Once the soup is hot, add in cooked tortellini, remove from heat and garnish with crumbled bacon and serve.
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