Tortellini Zuppa Toscana classic Zuppa Toscana made with a three-cheese tortellini. Comfort food served in a bowl and devoured using a spoon, making your winter soup-soothing.
I love Olive Gardens Zuppa Toscana. It is really the only reason I would go there, well this soup and the endless bread sticks. But honestly, I love making this soup at home more than going out to eat with 5 kids. Less of a headache overall and I don’t have to leave the comfort of my home. Only if I didn’t have to do the dishes. I love sipping the broth as I make the soup. I use the excuse that I am tasting it to see if it needs more salt or pepper. The only bummer about this soup is that my kids cry at the site of the spinach and potatoes. Granted they always eat it and like it after their first bite. But I thought if I added a three-cheese tortellini this might help the whining. And I was right. They were tricked into eating this “healthy” soup. (They think it is healthy because of the scary greens.)
We loved this soup! The entire family. In fact my sister, Nicole came by to grab something from the house and she saw it on the stove. She took a bite or two and immediately texted me that she loved the soup. I am surprised the pot didn’t go missing.
Need a warm bowl of comfort for dinner? Try this Tortellini Zuppa Toscana, you won’t be disappointed.
- 4 slices bacon, diced
- 1 pound spicy Italian sausage, casing removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 2 medium russet potatoes, peeled and chopped
- 2 cups baby spinach
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 9 ounce package Three Cheese Buitoni Tortellini
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 the 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.
Recipe Adapted from Damn Delicious
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