Pesto Tortellini Soup

• 1 cup dried pesto tortellini
• 1/2 lb raw Italian chicken sausage, removed from casing
• 2 cups tuscan kale, rough chopped
• 1 (15 ounce) can white kidney beans
• 2 quarts chicken broth
• 1/2 cup dry white wine (I used chardonnay)
• 1/4 cup shaved parmesan cheese
• 1 tablespoon olive oil
• 1 garlic clove, finely minced
• 1 -2 chicken bouillon cube

1. In a large pot head up olive oil. Brown the sausage. Add in garlic cooking until fragrant.
2. Pour in white wine. cook until reduced completely.
3. Transfer sausage into a bowl, and set aside.
4. Add in broth & bring to a boil. Be sure to scrape off any brown bits from the bottom. Before adding your pasta, taste the both. If it's too bland, add up to 2 chicken bouillon (2 TBSP) to flavor. Add in tortellini and cook for 2 minutes less recommended time on the package, leaving the lid cracked open to let the steam come out.
5. Once timer goes off add in the beans.
6. Then the kale & sausage. Remove from heat & let sit covered for 2 minutes.
7. Serve into bowls, garnishing with parmesan.

tortellini, italian chicken sausage, tuscan kale, white kidney beans, chicken broth, white wine, parmesan cheese, olive oil, garlic, chicken

Taken from www.food.com/recipe/pesto-tortellini-soup-515605 (may not work)