White Bean, Sausage and Kale Tortellini
This quick and easy White Bean, Sausage and Kale Tortellini is a weeknight marvel. It's delicious and ready in under 30 minutes!
Servings: 6
Equipment
- Skillet
- Pot
Ingredients
- 3 tablespoons olive oil divided
- 1 pound Italian sausage hot or mild
- 1 small shallot minced
- 2 garlic cloves minced
- 1 teaspoons fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 15 ounces canned white beans drained and rinsed
- 2 sprigs fresh rosemary chopped
- 10 ounces packaged spinach and cheese tortellini
- 4 ounces Tuscan kale chopped
- Kosher salt and coarse black pepper
- 1/4 cup fresh basil leaves sliced
- 1/2 cup grated parmesan plus more for garnish
Instructions
- Set a large skillet over medium heat. Drizzle with 1 tablespoon olive oil and add the sausage. Break it up with a spoon and cook until crispy and no longer pink, about 5 to 8 minutes. Stir in the shallot, garlic, fennel seeds and crushed red pepper flakes and cook for another minute or so. Add the beans and rosemary and cook for another 2 to 3 minutes to warm through.
- Meanwhile, cook the pasta according to package directions. Reserve 1 cup of cooking liquid and drain. Add the pasta, reserved liquid and kale to the skillet and cook until the kale has wilted. Season with salt and pepper and stir in the basil and parmesan cheese. Cook until the sauce has thickened. Serve with more parmesan and enjoy!