Creamy Zuppa Toscana flavors just get amplified by sun dried tomato pesto along with cheesy, pillowy tortellini. This soup has robust Italian flavors coming from sausage and seasonings. So, so good. You just have to try it out to hunt down these great flavors… This soup is my go-to for those busy days when I get home and want something easy, but still crave a delicious dinner instead of takeout or something boring. I use refrigerated tortellini, which means it cooks up in just a few minutes. The sun-dried tomato pesto adds tons of flavor, and of course, the bacon and sausage make it even more satisfying. It’s always a huge hit. All of this cooks in one big pot… yes one pot meal, hooray! So easy on you! There are still a lot of winter nights upon us. And trust me when I say, all you want is a giant bowl of this delicious soup with floating tortellini to feel cozy and warm this season. I call this my Tortellini Zuppa Toscana for a reason. It does remind me so much of our all time favorite, and very popular, Zuppa Toscana. I can even go ahead and say that adding in tortellini has become my preferred way to have those Toscana flavors. It adds more robust volume. And don’t forget that sun dried tomato pesto. That’s a little game changer to add tons of extra oomph…
Ingredients Needed
Meats – bacon and Italian sausage (we used hot sausage) Veggies – celery, carrots, spinach and onion Tortellini – I used refrigerated three cheese tortellini Soup base – chicken broth and cream Flavor enhancers – sun dried tomato pesto (we used Buitoni brand), roasted peppers, parmesan cheese, basil leaves, red chili flakes, parsley, garlic, lemon juice, salt and pepper
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Tortellini Soup Recipe
This is a pretty simple one-pot meal. I start by cooking up the meats. First, I fry the bacon in a soup pot until it gets nice and crispy. Then I take it out, crumble it, and set it aside. I remove the excess bacon fat, but I leave about two to three tablespoons in the pot. Next, I cook the sausage, breaking it into bite-sized chunks, and cook it until it’s browned all over. Then I move it to the same plate as the bacon. In the same pot with the drippings (leaving about two tablespoons), I sauté the onions, celery, and carrots for about six to eight minutes. Then I add the garlic, along with salt, pepper, and a bit of chili flakes. I pour in the chicken broth and pesto, letting it simmer for a few minutes. After that, I add the sausage and bacon back in, along with roasted peppers and some basil, letting it all simmer for another 15 minutes. Finally, I stir in the tortellini and cook it for about three minutes. If I’m using frozen or dried tortellini, I cook it a bit longer until it is al dente. I add in the heavy cream and let it simmer for two to three minutes. Then I remove it from the heat and stir in the parmesan, parsley, and spinach. I wait until the spinach wilts, then add a bit of lemon juice for brightness. Finally, I taste it and adjust the seasonings if needed. All sounds yum and taste yum…
Variations
Serving Suggestions
This is a complete meal in itself. I can see some crusty bread going great with this soup. Try making my no knead bread. It’s super easy and great to bake with minimum efforts on your part. Or, try my simple Spanish pipirrana salad. That would add a fresh and colorful side. There you go, one more super delish soup coming from GypsyPlate. Make this soup tonight and get wowed at all these amazing flavors in your bowl. Save or pin this recipe, as I have a feeling you’re going to come back to it all through out the year… Some soups are just destined to be a year round kinda thing. And this, my friends, is just that thing. Have a great time with it…
Creamy Tortellini Soup, on our Gypsy Plate… enjoy!
Try these other cozy soup recipes!Ribollito (Tuscan bean soup)Creamy Lemon Chicken SoupAlbondigas SoupLoaded Cauliflower SoupAvgolemono SoupEgg Roll SoupHam Bone SoupFasolada
