Escarole White Bean Tortellini

Prep Time 10

Cook Time 25

Servings servings

Calories 419kcal

1/2 lb Chicken chorizo sausage link optional
8 oz Cheese tortellini or pasta of your choice
2 tbsp Extra-virgin olive oil
4 cloves Garlic sliced
1/4 cup Red onion diced small
1 can Cannellini beans do not drain (approximately 15oz can)
1.5 cup Chicken broth
2 tsp Fresh marjoram substitute dried marjoram if needed but use
1 head Fresh escarole chopped
4 tbsp Parmesan cheese grated
4 hunks Crusty bread warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
1/2 tsp Red pepper flakes optional

Preheat the oven to 400 degrees. Place the sausage on a foil lined baking sheet and cook in the oven, turning occasionally, to an internal temperature of 155 degrees getting nicely browned all around. Set aside to rest, slice before serving.
In a pot of boiling water cook the pasta according to the instructions on the package. Drain well.
Heat the oil in a saucepot on low heat. Add in the garlic and onion; saute until golden brown. Add in the beans, broth, marjoram, and escarole. Bring to a simmer, stirring occasionally to wilt the escarole. Season with salt and pepper to taste. Continue simmering to build flavor, the sauce should thicken to a creamy consistency from the beans.
Stir the pasta and half of the parmesan cheese into the sauce.
Serve with sliced sausage and bread. Garnish with parmesan cheese and red pepper flakes.