Zuppa Toscana


  • 2 tablespoons bacon grease or olive oil
  • 1 pound ground sweet Italian sausage
  • 1 medium onion, diced
  • 2 tablespoons minced garlic
  • 6 cups chicken or vegetable broth
  • 1 bag (8 ounces) spinach, stems removed
  • 1 bag (19 ounces) frozen cheese tortellini
  • 1 cup heavy cream
  • 1 teaspoon coarse black pepper
  • 1 teaspoon Italian seasoning


  1. In a large pot, brown the Italian sausage in bacon grease or oil.
  2. Add in the onion and cook until tender.
  3. Stir in garlic and cook for about 1 minute.
  4. Add the broth and cook on medium-high heat until it reaches a boil.
  5. Stir in the spinach and tortellini, cooking until the greens are wilted and the pasta is done.
  6. Stir in the heavy cream and return to a boil.
  7. Reduce heat to low, add seasonings and stir until combined.
  8. Serve hot; garnish with parmesan cheese if desired.

The recipe I loosely followed for this delicious soup can be found here.

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