Tortellini Soup Recipe

print this recipe

A hearty soup with fresh winter greens is the perfect antidote

for the first wet and cold day of the fall.  First, open a bottle of

Whitehall Lane Merlot, pour yourself a glass, sit down, read

this wonderful recipe and enjoy a great meal.

TORTELLINI, WINTER GREENS AND SAUSAGE SOUP       

2 TBSP extra virgin olive oil

2 to 3 links Chicken Sausage, cooked and sliced

1 Small onion, chopped

4 cloves garlic, chopped

1 ½ TBSP fresh thyme, chopped (2 tsp dried thyme is ok if fresh is not  available).

½ teaspoon crushed red pepper

6 Cups chicken broth (packaged low-salt is fine)

1 15 oz can diced tomatoes, or 2 cups diced fresh tomatoes

4 Cups chopped Swiss chard or other winter green, separate white stems from greens, dice and reserve.

1 – 12 to 15 oz jar of cannellini beans, drained and rinsed

9 – 10 oz Cheese Tortellini (ready made is ok)

1 Cup grated Parmesan or Romano cheese

Heat oil in large heavy pot.  Add the sausage, onion, garlic, thyme, red pepper and diced chard stems, sauté until soft, about 8 minutes.  Add tomatoes and broth, bring to a boil.  Stir in chard, reduce heat and simmer until chard is wilted, about 4 minutes. Add beans and stir.  Add tortellini and simmer until tender, about 5 to 7 minutes.  That’s it!

Ladle soup into bowls and pass the cheese.  Buon Appetito!

Enjoy this recipe with Whitehall Lane Merlot or

Napa Valley Cabernet Sauvignon

recipe by Chef Larry