Now that the leaves are changing and the air is crisp, my thoughts and taste turn to fabulous, warming soup. After working outside, getting my garden ready for a long winter nap, I just love to come inside and warm up with this Tortellini and Escarole soup. It’s delicious and easy to make. And naturally good.
If you prefer a vegetarian soup use vegetable stock instead of chicken and omit chicken sausage. I suggest low salt vegetable stock not broth; stock is more flavorful!
Tortellini and Escarole Soup
3 Tablespoon olive oil
3 cloves garlic crushed
2 shallots, chopped
1 head of escarole, thoroughly washed and cut into bite-size pieces
1 box organic low salt chicken broth or 1 box low salt vegetable stock
1 package cheese tortellini(9 oz) fresh or frozen tortellini
Parmesan cheese (optional)
3 chicken sausages, cooked and sliced into 2-inch pieces
Cook garlic and shallots in olive oil on low for 5 just until shallots are translucent. Don’t brown garlic (it taste bitter if you do). Add escarole, stir, coating escarole with olive, and cook for another 5 minutes just until the escarole is wilted. Add chicken broth, tortellini, salt, and pepper to taste. Bring to boil, then simmer for 20 minutes. I sometimes add chicken sausage to the soup. Brown and thoroughly cook three chicken sausages, slice into 2-inch pieces and add to the soup. Simmer an additional 2 minutes.
Sprinkle Parmesan cheese over individual servings if you want. Serve with fresh Italian bread and a salad for a beautiful fall meal.