Pesto Tortellini Zuppa Toscana
Rating
Hearty, full of greens, and so delicious. A fun twist on the classic! Great to serve any night of the week!
Ingredients
- 4 slices thick cut bacon, chopped
- ¾ 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 low sodium chicken broth
- ⅓ cup basil pesto, homemade or store-bought
- ⅓ cup oil-packed sun-dried tomatoes, oil drained, and tomatoes chopped
- juice of 1 lemon
- kosher salt and black pepper
- 1 bunch Tuscan or curly kale, roughly chopped
- 1 pound cheese tortellini
- ¾ cup heavy cream or whole milk
- ½ cup grated parmesan or asiago cheese
Instructions
- 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.
- 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.
- 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.
- Serve the soup topped with additional parmesan and fresh thyme, if desired.
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