zuppa florentine

Name: Zuppa Florentine
Prep time: 20 min
Cook time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 3 tablespoon(s) 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 teaspoon(s) italian seasoning; 1/2 teaspoon(s) 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 pound(s) sweet italian sausage, cooked and sliced; 1 bag(s) frozen, fully cooked meatballs, thawed; 1 pound(s) fresh spinach, washed, trimmed and chopped (or 1 10 ounce package frozen, thawed and squeezed dry); - grated parmesan cheese, for garnish

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Susan Bickta

Kutztown, PA

Updated on Mar 10, 2014

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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Zuppa Florentine (with tortellini, sausage and meatballs)

prep time 20 Min

cook time 50 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

3 tablespoons olive oil
1 large shallots, chopped
1 small red bell pepper, diced
1 small zucchini, diced
1 jar marinara sauce (24 ounces)
1 can petite diced tomatoes (14.5 ounces), undrained
1 teaspoon italian seasoning
1/2 teaspoon granulated garlic
- salt and pepper to taste
3 cans chicken broth (14.5 ounces)
1 - envelope chicken flavoring
1 bag dried three cheese tortellini (8 ounces)
1/2 pound sweet italian sausage, cooked and sliced
1 bag frozen, fully cooked meatballs, thawed
1 pound 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

Step 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.

Step 2

Add the marinara sauce, diced tomatoes, Italian seasoning, garlic, salt, pepper, chicken broth and flavoring. Mix well and bring to a simmer.
Step 3

Add the tortellini, bring to a simmer and let cook for 10-12 minutes, or until tortellini is almost done. Stir often.
Step 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.
Step 5

Serve garnished with grated Parmesan cheese if desired.
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