Tortellini Zuppa Toscana
- 4 Slices Bacon (chopped)
- 3/4 lb Ground Mild Italian Sausage
- 1 Yellow Onion (chopped)
- 4 clove Garlic (minced)
- 2 Ribs Celery (chopped)
- 4 Yukon Gold Potatoes (peeled & chopped)
- 7 cup Chicken Broth
- 1/3 cup Basil Pesto
- 1 Lemon (juiced)
- 1 pinch Crushed Red Pepper Flakes
- Salt & Pepper
- 1 Bunch Kale (roughly chopped)
- 1 (398 ml) can Kernel Corn
- 3/4 cup Heavy Cream (or Whole Milk)
- 1/2 cup Parmesan Cheese (grated)
- 350 g Cheese Tortellini
Cook the bacon in a large soup pot over medium heat until crispy. Remove the bacon and put to the side. If there is excess bacon grease, drain all of it off except for 1 tablespoon.
To the same large pot, add the sausage and onions. Cook until browned.
Add the garlic, celery and potatoes. Season with salt & pepper. Cook for 2 minutes.
Add the chicken broth, pesto, lemon juice, red pepper flakes, and season with salt & pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.
Stir in the kale, and canned corn. Let simmer for 3 minutes.
Stir in the reserved bacon, tortellini, heavy cream and parmesan cheese. Simmer for another 3 minutes. (NOTE: the tortellini will continue cooking and absorbing liquid as the soup sets.)
Serve in bowls with additional parmesan, if desired.