10 oz package refrigerated mixed cheese tortellini
1 tbsp olive oil
10 oz sweet Italian chicken sausage with red bell peppers, cut crosswise into ½-inch-thick slices
1 garlic clove, minced
1 cup low sodium chicken stock
1 bunch broccoli rabe, trimmed and chopped
⅓ cup Grated Romano cheese plus additional for garnish (optional)
1
Prepare tortellini as label directs; drain, return to saucepot and cover to keep warm.
2
In large skillet, heat oil over medium-high heat. Add sausage; cook and stir 3 minutes or until browned. Add garlic; cook and stir 30 seconds or until fragrant. Transfer sausage mixture to plate.
3
In same skillet, heat stock to a boil over medium-high heat, scraping browned bits from bottom of skillet with wooden spoon; stir in broccoli rabe, cover and cook 3 minutes or until tender-crisp.
4
Stir stock mixture into tortellini; gradually stir in cheese, stirring until melted. Add sausage; serve tortellini sprinkled with cheese, if desired. Makes about 6 cups.
Ingredients
10 oz package refrigerated mixed cheese tortellini
1 tbsp olive oil
10 oz sweet Italian chicken sausage with red bell peppers, cut crosswise into ½-inch-thick slices
1 garlic clove, minced
1 cup low sodium chicken stock
1 bunch broccoli rabe, trimmed and chopped
⅓ cup Grated Romano cheese plus additional for garnish (optional)