Easy Weeknight Tortellini Soup

By Anne545

Ingredients

• 2 Tbsp. Olive oil
• 1 lg. Yellow onion, chopped (about 2 cups)
• 1 lg. Carrot, chopped finely (about 1 cup)
• 2 sprigs fresh Rosemary
• 1/4 lb. Andouille sausage, diced
• 1 cloves Garlic (10 gm), minced
• 1 bunch Collard greens (100 gm), washed, stem removed & leaves chopped
• 32 oz. Beef broth
• 10 oz. Tortellini (cheese or spinach)
• 3 Tbsp. Brandy (or wine)
• Salt and pepper to taste
• 1 Tbsp. Parmigiano reggiano, grated

Preparation

Step 1

1. Heat olive oil in large soup pot over medium heat.
2. Add rosemary, carrot, and onion. Season with salt and pepper. Stir and cook for 10-15 minutes or until softened and onions start to turn translucent.
3. Add sausage and cook for another 10 minutes.
4. Add brandy and deglaze the pan.
5. Add garlic, and collard greens. Cook for about 5 minutes.
6. Pour in broth and bring to a boil over high heat.
7. Add tortellini and cook for 3-4 minutes or until done.
8. Taste and season with salt and pepper, if required. Remove and discard rosemary springs from soup.
9. Sprinkle cheese and serve soup hot.