Recently Dave said this was the best soup he has ever tasted. While I believe him and I feel the same, it’s up to you to decide. While Dave, Scott and I were visiting the Kassman’s in Corvallis, Oregon recently... I came upon this recipe. It was from Robin’s “Real Simple” magazine. It did not include the sweet Italian sausage but that was my addition. A little extra protein and flavor never hurts. This is simply a speedy and delicious soup!
Brown sausage in olive oil and then set aside in a separate bowl.
Heat more olive oil in the pan over medium high heat. Add the mushrooms and stir until they are coated with olive oil. Then add the green onions. Add enough olive oil that they are coated as well. Sauté for 5-6 minutes. Turn off the heat and add the sausage and set aside.
In a large pot boil the chicken broth over medium high heat. Add the tortellini. Cook and stir occasionally for about 3 minutes. Add the beans and sausage mixture. Stir, cover, and turn off the heat.
When ready to serve, ladle the soup into soup bowls and dollop with a spoonful of pesto.
I like to serve this with garlic bread. Serves 4.
Ingredients
Directions
Brown sausage in olive oil and then set aside in a separate bowl.
Heat more olive oil in the pan over medium high heat. Add the mushrooms and stir until they are coated with olive oil. Then add the green onions. Add enough olive oil that they are coated as well. Sauté for 5-6 minutes. Turn off the heat and add the sausage and set aside.
In a large pot boil the chicken broth over medium high heat. Add the tortellini. Cook and stir occasionally for about 3 minutes. Add the beans and sausage mixture. Stir, cover, and turn off the heat.
When ready to serve, ladle the soup into soup bowls and dollop with a spoonful of pesto.
I like to serve this with garlic bread. Serves 4.