Zuppa Florentine

Susan Bickta


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.

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20 Min
50 Min
Stove Top


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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)
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.

Printable Recipe Card

About Zuppa Florentine

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: Italian

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