Creamy Sausage and Tortellini with Mustard Greens Soup

Cook Tortellini ahead of time, strain and drizzle with olive oil to prevent sticking. Set aside.

Heat a large dutch oven over medium-high heat. Add Pancetta and cook until crisp and the fat has rendered.  Crumble the sausage into the dutch oven and cook, breaking it into small pieces until browned and cooked through.

Add Onion, Garlic and Thyme. Cook until the onion is translucent.  Add wine and deglaze the dutch oven.  Reduce heat and simmer until wine has reduced by half. Then add Cream and reduce by half again. Pour in Chicken Stock and bring to simmer. Taste and add Salt and Pepper as needed.  Let simmer for about 30 minutes, uncovered. Add chopped greens and tortellini, and cook for 5 minutes. 

Serve in bowl and garnish with Parmigiano Reggiano and additional Cracked Pepper. Shelf life is 5 days.

Serves 4.