12 to 16 oz sliced sausage, smoked, kielbasa, Italian, Polish (whatever is on hand)
1 Tbsp olive oil
3 cloves garlic
8 cups chicken or vegetable broth in cans, containers, or bouillon cubes
1 can cannelloni or small white beans, drained
1 tsp oregano
¼ tsp red pepper flakes, or to taste
½ cup white wine
12 to 16 oz tortellini
Optional: one very small bunch escarole or kale or spinach coarsely chopped. Parmesan cheese for garnish.
Directions: In a large pot or Dutch oven heat olive oil over medium high heat. Add sausage and sauté to brown, about 5 minutes. Add garlic and cook for one minute. Pour in chicken or vegetable broth and add oregano and red pepper flakes. In a separate pot, cook tortellini according to package directions. (You can add tortellini to the same pot as the soup to cook, but it tends to soak up all the liquid and get mushy.) While the tortellini cooks, add escarole to soup pot. Stir in cooked tortellini and taste for salt and pepper. Serve topped with Parmesan cheese.
Students in the Academy of Energy and Power at Maplewood are busy getting ready for next week's Project Expo and had the opportunity to show it off some of their projects to Tennessee Congressman Jim Cooper.