Name: Sausage, White Bean and Tortellini Soup
Yield: 4 servings
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 of your favorite refrigerated tortellini; Kosher salt and freshly ground black pepper; 1/4 cup prepared pesto; Grated Parmesan, for serving

Portionen: 4 Personen

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 of your favorite refrigerated tortellini
Kosher salt and freshly ground black pepper
1/4 cup prepared pesto
Grated Parmesan, for serving

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, about 10 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.

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Sausage, White Bean and Tortellini Soup

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