Zuppa Florentine
By
Susan Bickta
@souxie
1
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
50 Min
Method:
Stove Top
Ingredients
-
3 Tbspolive oil
-
1 largeshallots, chopped
-
1 smallred bell pepper, diced
-
1 smallzucchini, diced
-
1 jar(s)marinara sauce (24 ounces)
-
1 can(s)petite diced tomatoes (14.5 ounces), undrained
-
1 tspitalian seasoning
-
1/2 tspgranulated garlic
-
·salt and pepper to taste
-
3 can(s)chicken broth (14.5 ounces)
-
1envelope chicken flavoring
-
1 bag(s)dried three cheese tortellini (8 ounces)
-
1/2 lbsweet italian sausage, cooked and sliced
-
1 bag(s)frozen, fully cooked meatballs, thawed
-
1 lbfresh 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
- 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.
- Add the marinara sauce, diced tomatoes, Italian seasoning, garlic, salt, pepper, chicken broth and flavoring. Mix well and bring to a simmer.
- Add the tortellini, bring to a simmer and let cook for 10-12 minutes, or until tortellini is almost done. Stir often.
- 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.
- Serve garnished with grated Parmesan cheese if desired.
