Tortellini, Sausage & Escarole Soup

Directions

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

1 carrot, sliced thin

6 c. chicken stock

2 tsp. oregano

2 tsp. parsley

1 tsp. red chili flakes

1 bay leaf

1 15-oz. can cannellini beans

1 piece of rind from hard cheese such as parmesan or romano (optional)

Freshly ground black pepper

1 head of escarole

1 9-oz. package refrigerated three-cheese tortellini or mini ravioli

For the Pesto Croutons

3 tbsp. pesto

1 tbsp. olive oil

3 c. ciabatta bread, cubed

Heat 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, add to slow cooker.

Add onion, celery, garlic, oregano, parsley, chili flakes, bay leaf, beans, cheese rind, 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 3 to 4 hours.

Stir 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.

Make 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.

Recipe adapted from CountryLiving.com