Sausage-And-Tortellini Soup

• 1 tablespoon extra-virgin olive oil
• 1 pound sausage casings sweet Italian, removed
• 1/2 cup dry white wine
• 1 onion chopped
• 2 celery ribs sliced
• 3 garlic cloves chopped
• 6 cups chicken stock
• 2 teaspoons italian seasoning
• 1 teaspoon fennel seeds
• 1 bay leaf
• ground black pepper Freshly
• 2 heads escarole chopped, 8 c.
• 9 ounces cheese tortellini refrigerated three-
• 3 tablespoons pesto
• 1 tablespoon olive oil
• 3 cups ciabatta bread cubed

1. Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into large chunks with a spoon, until browned, 6 to 8 minutes. Remove with a slotted spoon to a 6-quart slow cooker; reserve skillet. Add wine to reserved skillet and cook, scraping up brown bits, until thickened, 30 seconds; add to slow cooker.
2. Add onion, celery, garlic, stock, Italian seasoning, fennel seeds, bay leaf, and 1/2 teaspoon pepper to slow cooker and stir to combine. Cover and cook until vegetables are tender, on low for 5 to 6 hours or high for 2 to 3 hours.
3. Stir in escarole and tortellini; cover and cook until escarole is wilted and tortellini is tender, 14 to 16 minutes on low or 4 to 6 minutes on high. Season with salt and pepper. Serve topped with Pesto Croutons.
4. Make the Pesto Croutons: Preheat oven to 400 degrees F. Stir together pesto and olive oil in a bowl. Add ciabatta bread and toss to coat. Bake until toasted, 10 to 12 minutes.

extravirgin olive oil, sweet italian, white wine, onion, celery, garlic, chicken stock, italian seasoning, fennel seeds, bay leaf, ground black pepper, pesto, olive oil, bread

Taken from www.yummly.com/recipe/Sausage-and-Tortellini-Soup-1351903 (may not work)