Zuppa Florentine
By
Susan Bickta
@souxie
1
☆☆☆☆☆ 0 votes0
Ingredients
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3 Tbspolive oil
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1 largeshallots, chopped
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1 smallred bell pepper, diced
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1 smallzucchini, diced
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1 jar(s)marinara sauce (24 ounces)
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1 can(s)petite diced tomatoes (14.5 ounces), undrained
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1 tspitalian seasoning
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1/2 tspgranulated garlic
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·salt and pepper to taste
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3 can(s)chicken broth (14.5 ounces)
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1envelope chicken flavoring
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1 bag(s)dried three cheese tortellini (8 ounces)
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1/2 lbsweet italian sausage, cooked and sliced
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1 bag(s)frozen, fully cooked meatballs, thawed
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1 lbfresh spinach, washed, trimmed and chopped (or 1 10 ounce package frozen, thawed and squeezed dry)
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·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.