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Tortellini Zuppa Toscana

Tortellini Zuppa Toscana - A twist on a classic. Made with three-cheese and fully loaded with bacon and sausage, you'll love this creamy potato soup.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American, Italian
Servings: 6
Author: Sandra


  • 4 slices cooked bacon diced
  • 1 lb. spicy Italian sausage
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 small yellow onion diced
  • 4 cups chicken broth
  • 2 medium russet potatoes peeled and diced
  • 2 cups baby spinach
  • 2 cups heavy cream
  • 9 ounce package three-cheese tortellini


  • Heat a large skillet over medium-high heat add bacon and cook until crispy. I like to chop up my bacon before I cook it, makes the cooking time quicker and all of the bacon seems more evenly cooked. Transfer to a paper towel-lined plate; set aside.
  • To the same skillet add the sweet Italian sausage and cook until browned, be sure to crumble it as it cooks. Drain and set aside.
  • In a large pot heat olive oil over medium heat. Add garlic and onion. Cook until onions are translucent, takes only a couple of minutes. Add chicken broth, stir together and bring to a boil. Once it is brought to a boil add potatoes and cook until tender, about 8-10 minutes. Meanwhile, cook tortellini as directed on the packaging
  • Add in the cooked sausage and spinach until spinach begins to wilt, 2-3 minutes. Gently stir in heavy cream until heated through, 3-4 minutes. At this point season with salt and pepper, to taste. Once the soup is hot, add in cooked tortellini, remove from heat and garnish with crumbled bacon and serve.


Recipe adapted from Recipe Critic.