Go Back
+ servings
Print

sausage white bean and tortellini soup

serves 6
by Nancy

Ingredients

  • 1 tablespoon olive oil
  • 4 ounces hot or sweet italian sausage removed from casings
  • 1 onion chopped
  • 1 medium rib celery chopped (about 2/3 cup)
  • one 15-ounce can white beans such as cannellini or navy, rinsed and drained
  • one 15-ounce can diced tomatoes
  • 2 cups low-sodium chicken broth
  • one 8- to 9-ounce package frozen tortellini
  • kosher salt and freshly ground black pepper
  • 1/4 cup prepared pesto
  • grated parmesan for serving

Instructions

  1. heat the oil in a medium pot over medium heat.
  2. add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes.
  3. add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes.
  4. add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer.
  5. continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
  6. add the tortellini and continue to cook until they are tender, 3-5 minutes.
  7. season to taste with salt and pepper.
  8. serve in bowls topped with a spoonful of pesto and a sprinkle of grated parmesan.