Pesto Tortellini Soup
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 236.59 ml dried pesto tortellini
- 226.79 g raw Italian chicken sausage, removed from casing
- 473.18 ml tuscan kale, rough chopped
- 425.24 g can white kidney beans
- 1892.0 ml chicken broth
- 118.29 ml dry white wine (I used chardonnay)
- 59.14 ml shaved parmesan cheese
- 14.79 ml olive oil
- 1 garlic clove, finely minced
- 1-2 chicken bouillon cube
directions
- In a large pot head up olive oil. Brown the sausage. Add in garlic cooking until fragrant.
- Pour in white wine. cook until reduced completely.
- Transfer sausage into a bowl, and set aside.
- Add in broth & bring to a boil. Be sure to scrape off any brown bits from the bottom. Before adding your pasta, taste the both. If it's too bland, add up to 2 chicken bouillon (2 TBSP) to flavor. Add in tortellini and cook for 2 minutes less recommended time on the package, leaving the lid cracked open to let the steam come out.
- Once timer goes off add in the beans.
- Then the kale & sausage. Remove from heat & let sit covered for 2 minutes.
- Serve into bowls, garnishing with parmesan.
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