EVOO
2-3 spicy Italian sausages, casing removed and coarsely chopped
1 small onion. Chopped
1 celery stalk, thinly sliced
2-3 small sweet peppers
3 cloves crushed garlic
2 cans of butter beans, rinsed and drained
1 can Rotel tomatoes, drained
1 box chicken broth
1 package of refrigerator tortillini (I used sausage tortillini
1 bag of baby spinach
1 1/2 to 1 c heavy cream (I used half & half}
Seasonings to taste ( I used Italian, basil, thyme, celery salt, garlic powder & Kinder’ The Blend seasoning)
S&P to taste
1. Heat 1 T of evoo to large stockpot. Add sausage and sauté for 2 minutes.
2. Add onion, Celery and sweet peppers. Sauté for a couple of minutes. Add garlic and stir several more minutes until veggies are translucent.
3. Add chicken broth. Bring to boil.
4. Add tortillini and cook 3-5 minutes. Add cream.
5. Add tomatoes, butter beans. Add spinach at the last minute just to wilt. Adjust seasoning to taste.
6. Remove from heat. Ladle into bowls and top with Parmesan Cheese!
6. Enjoy!
(Cook’s note- I was planning on adding sliced fresh mushrooms, but forgot. I also thought about adding a little shredded cabbage, but was too lazy to chop some! I couldn’t make up my mind about what soup/stew I wanted to make, so came up with this. I like butter beans, tortellini, sausage and spinach, so used all of my faves and added a kick using hoy Italian sausage and Rotel! This is a keeper!)
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