Tortellini Zuppa Toscana

Indulge in the delightful combination of creamy and hearty potato soup, three-cheese tortellini, bacon, and sausage to create a unique take on the classic Tortellini Zuppa Toscana.

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 671kcal

Author Sandra

Ingredients

4 slices cooked bacon diced
1 lb. spicy Italian sausage
1 tablespoon olive oil
2 garlic cloves 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.

Notes

Nutrition