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.
- 10 ounces Pure Farmland Bacon diced
- 4 cloves garlic minced
- 2 cups Tuscan kale or lacinato kale hard stems removed and chopped
- 2 medium carrots diced very small
- 2 stalks celery diced very small
- 1 medium yellow onion diced
- 5 cups low sodium chicken broth
- 1/4 teaspoon red pepper flakes less or more, if desired
- 2 medium Russet potatoes, peeled diced to 1/2-inch squares
- 15.5 ounces Cannellini beans drained and rinsed
- 9 ounces cheese tortellini
- 2 cups heavy cream
- salt and pepper to taste
- grated Parmesan cheese, for serving
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in a large pot, over medium heat, cook the Pure Farmland Bacon. Stirring frequently, cook until brown and crisp, about 15-17 minutes.
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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.
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Add the garlic, Tuscan kale, carrots, celery, and onion to the pot and saute in reserved bacon grease for 5 minutes.
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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.
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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.
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.