CREAMY SAUSAGE SOUP with RAPINI and TORTELLINT

• portions: SERVES 1
• temps total: PREP TIME: 1 HOUR

Ingrédients

8 ounces fresh ricotta tortellint or flavor of your choice

Extra-virgin olive oil

4 ounces guanciale, diced

2 mild Iralian sausages, removed from their casings

1 yellow onion, finely chopped

2 garlic cloves, minced

4 sprigs fresh thyme

1 cup dry white wine

1 cup heavy cream

2 cups chicken stock

½ cup grated Parmesan cheese, plus more for garnish

1 small bunch rapini, cut into

1-inch pieces

Kosher salt and freshly cracked black pepper

Instructions

This is an all-time banger dish. Creamy sausage with cheesy tortellini and rapini, just enough to satisfy all of those creamy food dreams. Now that I'm thinking of it, you can make this even creamier. The next day you could just pour or scoop this into a casserole dish and cover it with mozzarella and bake it. That would be insane. Maybe one day, I'll do a whole book of leftovers. When I see some of these photos, I think instantly of what I could turn these into after the first meal. What's day 4 of leftovers truly look like? Pain? Truth? Happiness? Fear? You tell me!

Bring a large pot of salted water to a boil. Cook the tortellini until al dente according to the package instructions. Drain and set aside. Cover them with

olive oil to prevent sticking.

Heat a large Dutch oven over medium-high heat. Add the guanciale and cook until it's crispy and the fat has rendered. Crumble the sausage into the pot and cook, breaking it into smaller pieces with a spoon, until it's browned and cooked

through, about 5 minutes.

In the same pot, add the onion, garlic, and thyme. Sauté until the onion becomes translucent, 2 to 3 minutes. Pour in the wine to deglaze the pot, scraping up any brown bits, and simmer until it is reduced by half. Add the cream and simmer until it is reduced by half again. Pour in the chicken stock and bring it back to a simmer. Add the cooked sausage and Parmesan and simmer uncovered for 30 minutes.

Five minutes before the soup is finished, add the rapini to become tender and the tortellini to heat through. Season the soup with salt and lots of pepper. Garnish

with additional Parmesan and pepper.