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Use either fresh or frozen tortellini for this soup. It’s a twist on the traditional totellini en brodo that is a traditional dish all over Northern Italy. White beans, Italian sausage, and pancetta make this one very hearty and even more flavorful.
In a large, heavy soup pot, cook sausage (breaking up into small pieces). After cooked, remove from pot and set aside letting it drain.
Next heat the olive oil over medium-high heat in the same pot. Add the pancetta, shallots, carrot, and garlic. Cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the sausage, beans, spinach, and broth.
Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer.
Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or just until tender. Season with salt & pepper and serve.
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