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.
Ingredients
- 3 Tbsp
- olive oil
- 1 large
- shallots, chopped
- 1 small
- red bell pepper, diced
- 1 small
- zucchini, diced
- 1 jar(s)
- marinara sauce (24 ounces)
- 1 can(s)
- petite diced tomatoes (14.5 ounces), undrained
- 1 tsp
- italian seasoning
- 1/2 tsp
- granulated garlic
- salt and pepper to taste
- 3 can(s)
- chicken broth (14.5 ounces)
- 1
- envelope chicken flavoring
- 1 bag(s)
- dried three cheese tortellini (8 ounces)
- 1/2 lb
- sweet italian sausage, cooked and sliced
- 1 bag(s)
- 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
- 1Place the oil in a 6 quart Dutch oven over medium high heat. Add the shallot, red pepper and zucchini. Saute for 3-4 minutes.
- 2Add the marinara sauce, diced tomatoes, Italian seasoning, garlic, salt, pepper, chicken broth and flavoring. Mix well and bring to a simmer.
- 3Add the tortellini, bring to a simmer and let cook for 10-12 minutes, or until tortellini is almost done. Stir often.
- 4Add 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.
- 5Serve garnished with grated Parmesan cheese if desired.
