tuscan bacon tortellini soup

Two weeks in a row in Tuscany.

Because I’m a dumbass, I bought a jar of sundried tomatoes at the store the other week when I, indeed, already boasted a jar in the fridge. Such a blunder birthed last week’s pizza and now, this cozy one-pot soup that I am really hyped to let loose into the world.

While it’s most certainly not cool outside, this day is rather dreary and occasionally drizzly. I think that well-justifies comfort food and this Tuscan Bacon Tortellini Soup certainly qualifies. It’s a 30 minute weeknight wonder that totes a suitcase of serious flavor.

Fresh cheese tortellini (grab some from a neighborhood Italian market, if you can. Or Trader Joe’s…) swims in a sundried tomato-kale broth made creamy with parmesan cheese. When the steaming pot is ready to slurp, be sure to tear off a generous hunk of crusty baguette to dunk into your bowl.

Nothing like a bite of toasty bread on a cozy fall evening.

Tusca-Neat

Neat is a funny descriptor. I feel like it’s often used ironically – kind of like how I say that’s cute when something inconvenient happens. Like, if I described this soup as neat, not only is that really wrong contextually but it would also sit kind of sarcastically into my vernacular.

Anyway.

As always, you can choose to cook up regular bacon or tofu bacon for this recipe. Follow the directions in the “notes” of the recipe card for my formula and allow 40 extra minutes for prep. It’s very helpful to have a container prepped in the fridge for purposes like this, which I almost always do!

Aside from that, this recipe whips up in a flash. Melt some butter with a bit of oil from the jar of sundried tomatoes of which you hopefully only bought one. If you already discarded the oil, you failed mother just use some regular olive oil.

Saute onion and celery for a few minutes until soft and fragrant, then stir in lots of minced garlic, Italian seasoning, and the chopped sundried tomatoes.

Pour in your veggie broth and bring to a simmer. Let the flavors hang out for five minutes or so, then dumped in your cheese tortellini. I prefer fresh but frozen is a fine alternative – just remember that the water will take a bit to heat back up after encountering the cold pasta – and dried is probably okay but will take significantly longer to cook.

When the tortellini is tender, which shouldn’t take more than five minutes or so if using fresh/frozen, stir in chopped Tuscan kale, heavy cream, parmesan, and crumbled bacon. Taste and add some salt and pepper as needed.

Dish out your bowls and top with extra bacon, parmesan, and some herbs (basil or oregano are my favorites) and do not skip the crusty bread. I like to make a simple side salad or steam some broccoli as an accompaniment. I like my veggies just as much as I like my comfort.

Okay, I promise next week won’t be a Tuscan-themed recipe, but for those who love that flavor profile, I hope you LOVED both of these dishes! If you didn’t, then your tastebuds suck.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Bustin’ Tuscan:

Tuscan Pesto Bacon Pizza

One Skillet Tuscan Parmesan Salmon

Hot Tuscan Spinach Dip

One Skillet Tuscan Gnocchi

tuscan bacon tortellini soup

Warm and cozy and done in 30 minutes, so you don't have to wait TOO long for the warm and cozy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6

Ingredients

  

• 2 tbsp butter
• 1 small yellow onion, diced
• 1/2 cup celery, diced (about 2 ribs)
• 6 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 cup oil-packed sundried tomatoes, chopped
• 10 oz fresh or frozen cheese tortellini
• 6 cups vegetable or chicken broth
• 3 cups Tuscan kale (or any kale), chopped
• 3/4 cup heavy whipping cream
• 1/2 cup fresh parmesan cheese, grated
• 6-8 strips tofu or regular bacon, chopped
• fresh parmesan and herbs, for garnish (optional)
• crusty bread, for dipping (not optional)

Instructions

 

• Melt the butter with 1 tablespoon of the sundried tomato oil in a large soup pot or Dutch oven.
• Add the onion and celery and saute for 4-5 minutes until soft and fragrant. Stir in the garlic, Italian seasoning, and sundried tomatoes for 1-2 minutes longer, until fragrant.
• Pour in the broth and bring to a simmer for 5 minutes, then add the tortellini and cook according to package directions (likely 4-5 minutes longer). Stir in the kale, heavy cream, bacon, and parmesan. Taste and adjust salt and pepper as needed.
• Divide into bowls and top with fresh parmesan and oregano. Serve with crusty bread, for dipping.

Notes

*Tofu bacon:

• Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
• Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
• In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
• Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.

Keyword autumn, bacon, comfort food, fall, kale, soup, tofu bacon, tortellini, tuscan, vegetarian, weeknight dinner, winter