3/4 lb sweet Italian sausage
2 tbs olive oil
1 yellow onion, chopped
4-5 cloves of garlic, chopped
1 tsp red pepper flakes
1/2 c. White wine (optional)
6 c. Chicken stock
1 package cheese tortellini
1 head escarole, torn
1 15 oz can cannellini beans, drained and rinsed
Salt & pepper
*Brown sausage in a sauté pan, breaking into quarter and nickel sized pieces with a wooden spoon. If sausage is very fatty, drain, then set aside.
*Heat oil in stock pot, add onion. Let cook for 3-5 minutes until soft. Then add garlic and red pepper and cook for 1 more minute.
*Deglaze pan with white wine if using, otherwise add in chicken stock and scrape bottom of pot with wooden spoon.
*Bring stock to a low boil and add in escarole. Cook for 8-10 minutes until wilted and bright green.
*Stir in tortellini, cover soup and return to a boil until pasta is almost cooked. Add in sausage and beans. Season to taste with salt and pepper. Warm soup through and serve topped with parm.