Rustic Italian Tortellini Soup

Ingredients:

• 1 lb. bulk Italian sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 qt. chicken stock
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (9 oz.) pkg. refrigerated cheese tortellini
• 6 oz. fresh escarole, coarsely chopped
• 2-3 tbsp. of minced fresh basil or 1 tsp. dried 
• Salt and pepper to taste
• Crushed red pepper flakes to taste
• Shredded Parmesan or Pecorino Romano cheese

Directions:

1. Crumble sausage into a Dutch oven, add onion. Cook and stir over medium heat until meat is no longer pink. Drain most of liquid off. Add garlic, cook 1 minute longer. Stir in chicken stock and tomatoes, bring to a boil. Add tortellini, return to a boil. Cook 5-8 minutes or until almost tender, stirring occasionally. 
2. Reduce heat, add escarole, basil, salt, pepper, red pepper flakes. Cook 2-3 minutes longer until escarole is wilted and tortellini is tender.
3. Serve with shredded cheese.

Submitted by Anna Restivo, adapted from a recipe found in the Milwaukee Journal.