Tortellini Zuppa Toscana

Step 1

In a large dutch oven (I use this one), cook the bacon over medium-high heat, until crisp. Remove to a paper towel-lined plate with a slotted spoon.

Step 2

To the bacon drippings, add the Italian sausage, onion and garlic, breaking up the sausage with a wooden spoon and browning. At this point you can season with salt and pepper however I find the sausage is flavorful enough and never needs more salt!

Step 3

Add the chicken stock, increase the heat to high and bring to a boil.

Step 4

Drop in the Tortellini and cook according to package instructions but still firm and not all the way cooked. EX: If the package calls for 7 minutes, cook for 4 minutes. You want them to still be a little undercooked before moving onto the next step as they will finish cooking with the kale.

Step 5

Reduce the heat to medium-low, add the kale and cook for an additional 3 minutes or until the tortellini are just cooked but still al dente and the kale has softened.

Step 6

Remove from heat and stir in the heavy cream and bacon. Serve immediately with crusty bread.