Sausage, White Bean and Tortellini Soup
Serves: Makes 6-8 servings
- 16 oz. pork and beef smoked sausage
- 1 cup chopped fresh fennel bulb
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp. chopped fresh thyme leaves
- 1 tbsp. olive oil
- 1/2 tsp. crushed red pepper flakes
- 3 (14.5 oz.) cans chicken broth
- 1 (14.5 oz.) can vegetable broth
- 3 cups water
- 4 carrots, sliced
- 2 (15 oz.) cans cannellini beans
- 1 (9 oz.) package fresh cheese tortellini
- 1/2 cup shredded Asiago or Parmesan cheese
Cut and discard leafy stalks from fennel bulb; trim end. Chop fennel bulb and onion; mince garlic. Remove thyme leaves from stems and chop. Cut sausage into 1/4-inch thick slices.
Heat oil in a heavy 6-quart pot over medium-high heat. Sauté fennel, onion, garlic, thyme and pepper for 3 minutes. Add sausage; stir and cook 5 more minutes. Add broth and 3 cups water; bring to a boil over high heat.
Meanwhile, peel and slice carrots into bite-sized pieces. Rinse and drain beans.
Stir carrots and beans into boiling broth mixture. Return to a boil; add tortellini and stir. Reduce heat to medium-high and cook 5 minutes, until carrots and tortellini are tender. Season to taste.
Ladle soup into bowls and top with cheese. Serve while hot. Enjoy!
Recipe Modified From : H-E-B
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.