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Italian Sausage and Tortellini Soup with Greens

Course Main Course
Cuisine Italian
Servings 8 servings

Equipment

  • Stock Pot

Ingredients
  

  • 1 tbsp Avocado Oil
  • 1 lb Mild Italian Sausage, ground
  • 1 lg Yellow Onion, diced
  • 1/2 cup Celery, diced
  • 8 oz Mushrooms, sliced thin
  • 1 tsp Salt
  • 2 med Carrots, peeled and diced
  • 4 cloves Garlic, minced
  • 1/3 cup Dry White Wine
  • 2 qts Chicken or Vegetable Stock
  • 8 oz Fresh or Frozen Tortellini Your choice of flavor
  • 10 oz Chard, Kale or Spinach Use a hearty greens

Bean Puree

  • 1 can 15 oz. Cannelli Beans, drained
  • 1/4 cup Water increase up to 1/2 cup for desired consistency

Instructions
 

  • Warm avocado oil in a 6-8 quart stock pot over medium- high heat.
  • Add sausage and cook until browned, breaking it up as it cooks.
  • Remove cooked sausage from stock pot with a slotted spoon to a bowl, and set aside.
  • Remove all but 2 tablespoons of fat from the pot. Typically the sausage is lean and you won’t need to drain any off. Otherwise, remove any excess.
  • Add the onions and celery. Cook til translucent and just starting to brown
  • Add the mushrooms and salt and cook until they have released all their moisture and start to brown. Onions and mushrooms should start to carmelizing in the pot at this point.
  • Add the carrots and cook until they are soft, maybe browned in places.
  • Add the minced garlic and cook for 30 seconds to one minute. Do not let the garlic brown
  • Add white wine to deglaze the pot.
  • Return sausage to the pot and add the chicken stock, Bring to a rapid simmer over high heat, then reduce heat to medium lower the simmer.
  • Return sausage to the pot and add the chicken stock, Bring to a rapid simmer over high heat, then reduce heat to medium lower the simmer.
  • While tortellini cooks, prepare bean puree. Combine drained beans, vinegar and water and puree using an immersion blender, food processor or countertop blender.
  • When tortellinis are done cooking, add the greens and cook until just barely wilted. This reduces the volume of the greens but doesn’t overcook them as you proceed to the next steps.
  • Add bean puree and cream and stir to blend.
  • Taste and adjust salt, pepper and vinegar as desired.