Pesto Tortellini Zuppa Toscana

Pesto Tortellini Zuppa Toscana


Hearty, full of greens, and so delicious. A fun twist on the classic! Great to serve any night of the week!
  • 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
  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.

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