Hearty, full of greens, and so delicious. A fun twist on the classic! Great to serve any night of the week!
Author: The Chef
Recipe type: Main
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/04/28/pesto-tortellini-zuppa-toscana/