This One-Pot Bacon and Tortellini Zuppa Toscana is a hearty and flavorful soup made with Pure Farmland Bacon, kale, carrots, and more. With so much flavor and little cleanup required, everyone's sure to love it.
2 cupsTuscan kale or lacinato kalehard stems removed and chopped
2mediumcarrotsdiced very small
2stalkscelerydiced very small
1medium yellow oniondiced
5 cupslow sodium chicken broth
¼teaspoonred pepper flakesless or more, if desired
2medium Russet potatoes, peeleddiced to 1/2-inch squares
15.5ouncesCannellini beansdrained and rinsed
9ouncescheese tortellini
2 cupsheavy cream
salt and pepper to taste
grated Parmesan cheese, for serving
Instructions
in a large pot, over medium heat, cook the Pure Farmland Bacon. Stirring frequently, cook until brown and crisp, about 15-17 minutes.
With a slotted spoon, transfer bacon pieces to a plate lined with a paper towel. Drain all but TWO tablespoons of the bacon grease from the pot.
Add the garlic, Tuscan kale, carrots, celery, and onion to the pot and saute in reserved bacon grease for 5 minutes.
Pour in the chicken broth and red pepper flakes and bring to a boil. Add the potatoes and boil for 5 minutes.
Place the Cannellini beans and tortellini into the pot and boil for an additional 5 minutes.
Reduce heat to low. Pour in cream and 3/4 of the cooked Pure Farmland Bacon. Add salt and pepper to taste and cook until heated through, about two minutes.
Ladle into bowls. Top with remaining bacon and Parmesan cheese.
Notes
Recipe adapted from Dash of Sanity. If Tuscan kale, aka lacinato kale, cannot be found then kale from your local farmer or grocer can be used.