Sausage-and-Tortellini Soup

Name: Sausage-and-Tortellini Soup
Prep time: 25 min
Total time: 5 h 45 min
Yield: 4 - 6
Ingredients: 1 tbsp. extra-virgin olive oil; 1 lb. sweet Italian sausage, casings removed; 1/2 c. dry white wine; 1 onion, chopped; 2 celery ribs, sliced; 3 garlic cloves, chopped; 6 c. chicken stock; 2 tsp. italian seasoning; 1 tsp. fennel seeds; 1 bay leaf; Freshly ground black pepper; 2 small heads escarole, chopped (8 c.); 1 9-oz. package refrigerated three-cheese tortellini; 3 tbsp. pesto; 1 tbsp. olive oil; 3 c. cubed ciabatta bread

By Marian Cooper CairnsPublished: Sep 30, 2015

Jump to recipe

Becky Luigart-Stayner for Country Living

Yields:

4 - 6

Prep Time:

25 mins

Total Time:

5 hrs 45 mins

Turn this excellent pasta dish into an even better soup with chicken stock.

Advertisement - Continue Reading Below

Ingredients

For the Soup

1 Tbsp. extra-virgin olive oil
1 lb. sweet Italian sausage, casings removed
1/2 cup dry white wine
1 onion, chopped
2 celery ribs, sliced
3 garlic cloves, chopped
6 cups chicken stock
2 tsp. italian seasoning
1 tsp. fennel seeds
1 bay leaf
Freshly ground black pepper
2 small heads escarole, chopped (8 c.)
1 9-oz. package refrigerated three-cheese tortellini

For the Pesto Croutons

3 Tbsp. pesto
1 Tbsp. olive oil
3 cups cubed ciabatta bread

Directions

1. Step 1Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into large chunks with a spoon, until browned, 6 to 8 minutes. Remove with a slotted spoon to a 6-quart slow cooker; reserve skillet. Add wine to reserved skillet and cook, scraping up brown bits, until thickened, 30 seconds; add to slow cooker.
2. Step 2Add onion, celery, garlic, stock, Italian seasoning, fennel seeds, bay leaf, and 1/2 teaspoon pepper to slow cooker and stir to combine. Cover and cook until vegetables are tender, on low for 5 to 6 hours or high for 2 to 3 hours.
3. Step 3Stir in escarole and tortellini; cover and cook until escarole is wilted and tortellini is tender, 14 to 16 minutes on low or 4 to 6 minutes on high. Season with salt and pepper. Serve topped with Pesto Croutons.
4. Step 4Make the Pesto Croutons: Preheat oven to 400 degrees F. Stir together pesto and olive oil in a bowl. Add ciabatta bread and toss to coat. Bake until toasted, 10 to 12 minutes.