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A hearty and satisfying soup made with savory smoked sausage, cheese tortellini, Cannellini beans and winter greens. Top with grated parmesan cheese and serve with crusty bread for a wonderful winter meal!
2 TBSP extra virgin olive oil
1 pound smoked sausage such as Andouille, kielbasa or Italian sausage (hot or sweet), sliced into 1/2 inch pieces
1 cup sweet onion, chopped into 1/2 inch pieces
1 cup fennel bulb (anise), chopped into 1/2 inch pieces
2 TBSP minced fresh garlic
1 1/2 TBSP fresh thyme leaves or 1 1/2 tsp dried thyme
1/2 tsp dried crushed red pepper
8 cups low salt chicken broth, warmed on the stove
4 cups chopped winter greens such as escarole, kale or baby spinach
1 15 oz can Cannellini beans, drained, rinsed in cool water and drained again
1 12 oz package of cheese tortellini
Grated Parmesan cheese
Warm the olive oil in a large stock pot over medium heat.
Sauté the sausage until lightly brown on both sides.
Add the next 5 ingredients, sautéing for about 10 minutes until the vegetables are soft.
Carefully pour in the warmed broth, stir and bring to a gentle boil.
Mix in the greens and beans, reduce the heat to low and simmer until the greens are wilted, about 4-5 minutes.
Add the tortellini and cook until the pasta is cooked through and tender but not mushy, about 5 minutes.
Spoon into bowls, top with grated cheese and serve hot with crusty bread.
