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Categories:
olive oil Italian sausage red onion garlic stalks celery carrot beans tomatoes chicken broth tomato paste water
Viewed: 43 - Published at: 9 years agoIngredients
- 4 teaspoons Olive Oil, Divided
- 1 pound Italian Sausage
- 1 whole Red Onion
- 2 cloves Garlic, Minced Or Pressed Through A Garlic Press
- 4 stalks Celery, Chopped
- 2 whole Carrot, Peeled And Sliced
- 2 cans (15 Oz. Can) Great Northern Beans, Drained And Rinsed
- 2 cans (14.5 Oz. Can) Whole Tomatoes, Chopped, Juice Reserved
- 2 cups Chicken Broth
- 1 can (6 Oz. Can) Tomato Paste
- 3 cups Water
- 1 package (about 9 Oz.) Cheese Tortellini
Method
- Heat 2 teaspoons of olive oil in a Dutch oven over medium-high heat. Brown the sausage when the oil just starts to smoke. Remove sausage to a bowl lined with paper towels to drain.
- Add 2 teaspoons of olive oil to the Dutch oven, reduce to medium heat, and wait for it to shimmer. Add onion and saute until soft and translucent, about 5 minutes.
- Clear a space in the middle of the pan and add the garlic there. When garlic is fragrant (30 seconds), stir it into the onions. Add celery, carrots, beans, tomatoes with their juice, and broth. Dissolve tomato paste in water and add to the pot. Bring to a simmer and reduce to medium-low to low heat.
- Simmer for 45 minutes or until carrots are soft. Add tortellini and cook until done, about 15-20 minutes more.
