Pesto Tortellini Soup - cooking recipe

Ingredients

1 cup dried pesto tortellini
1/2 lb raw Italian chicken sausage, removed from casing
2 cups tuscan kale, rough chopped
1 (15 ounce) can white kidney beans
2 quarts chicken broth
1/2 cup dry white wine (I used chardonnay)
1/4 cup shaved parmesan cheese
1 tablespoon olive oil
1 garlic clove, finely minced
1 -2 chicken bouillon cube

Preparation

In a large pot head up olive oil. Brown the sausage. Add in garlic cooking until fragrant.
Pour in white wine. cook until reduced completely.
Transfer sausage into a bowl, and set aside.
Add in broth & bring to a boil. Be sure to scrape off any brown bits from the bottom. Before adding your pasta, taste the both. If it's too bland, add up to 2 chicken bouillon (2 TBSP) to flavor. Add in tortellini and cook for 2 minutes less recommended time on the package, leaving the lid cracked open to let the steam come out.
Once timer goes off add in the beans.
Then the kale & sausage. Remove from heat & let sit covered for 2 minutes.
Serve into bowls, garnishing with parmesan.