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FALL RECIPES
Soup: Charlie's Pesto Tortellini Zuppa Tosscana
A Note from Charlie
What’s better than sipping a hearty (mostly) healthy soup on a cold day around a warm fire? Well, I can’t think of anything. I love making this soup for its aroma, textures, little bit of zip, and delectable fall flavors. My mom turns anything culinary into gold, so I love cooking with her to witness her tips, tricks and timing in action. Forget chili - look no further for the perfect fall soup! It’s also a crowd pleaser and if there are any leftovers you can bet my dog Cooper will be licking up the bowls.
Ingredients
4 slices thick cut bacon , chopped 3/4 pound ground spicy Italian chicken or pork sausage 1 yellow onion , chopped 2 ribs celery , chopped
4 cloves garlic , chopped crushed red pepper flakes 6 cups low sodium chicken broth ¹ / ₃ cup basil pesto , homemade or store-bought ¹ / ₃ cup oil-packed sun-dried tomatoes , oil drained, and tomatoes chopped juice of 1 lemon kosher salt and black pepper 1 bunch Tuscan or curly kale , roughly chopped 1 pound cheese tortellini 3/4 cup heavy cream or whole milk 1/2 cup grated parmesan or asiago cheese
Recipe
Cook the bacon in a large pot over medium heat until crisp, about 5 minutes . Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
To the pot, add the sausage and onion. Brown all over, about 5 to 8 minutes . Add the celery, garlic, and a pinch of chili flakes, cook 2 minutes . Pour in the broth, 1 cup water, the pesto, sun-dried tomatoes, lemon juice, and season with salt and pepper. Bring to a boil over medium-high heat.
Stir in the kale and cook 5 minutes, until wilted, stir in the tortellini. Cook 2-3 minutes , then add the cream and parmesan. Remove from the heat. Stir in the reserved bacon.
Serve the soup topped with additional parmesan and fresh thyme, if desired.
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