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zuppa florentine

souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

I recently decided I had to start using some items in my freezer. That included some frozen, pre-cooked meatballs and some sweet Italian sausage. The remaining ingredients I had in my pantry and refrigerator. The resulting "clean-out-your-kitchen" kind of soup was full of flavor and very hearty. Finish off with grated Parmesan and serve with a green salad and crusty Italian bread for a prefect meal.

►
yield 8 -10
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For zuppa florentine

  • 3 Tbsp
    olive oil
  • 1 lg
    shallots, chopped
  • 1 sm
    red bell pepper, diced
  • 1 sm
    zucchini, diced
  • 1 jar
    marinara sauce (24 ounces)
  • 1 can
    petite diced tomatoes (14.5 ounces), undrained
  • 1 tsp
    italian seasoning
  • 1/2 tsp
    granulated garlic
  • salt and pepper to taste
  • 3 can
    chicken broth (14.5 ounces)
  • 1
    envelope chicken flavoring
  • 1 bag
    dried three cheese tortellini (8 ounces)
  • 1/2 lb
    sweet italian sausage, cooked and sliced
  • 1 bag
    frozen, fully cooked meatballs, thawed
  • 1 lb
    fresh spinach, washed, trimmed and chopped (or 1 10 ounce package frozen, thawed and squeezed dry)
  • grated parmesan cheese, for garnish

How To Make zuppa florentine

  • 1
    Place the oil in a 6 quart Dutch oven over medium high heat. Add the shallot, red pepper and zucchini. Saute for 3-4 minutes.
  • 2
    Add the marinara sauce, diced tomatoes, Italian seasoning, garlic, salt, pepper, chicken broth and flavoring. Mix well and bring to a simmer.
  • 3
    Add the tortellini, bring to a simmer and let cook for 10-12 minutes, or until tortellini is almost done. Stir often.
  • 4
    Add the sausage, meatballs and spinach. Stir and bring to a simmer. Let cook for 3-4 minutes or until heated through and spinach is wilted and cooked.
  • 5
    Serve garnished with grated Parmesan cheese if desired.
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