A hearty and flavorful stew featuring sausage, tortellini, and a medley of vegetables.
Heat a large pot over medium heat and cook the sausage until browned, breaking it into small pieces.
For a leaner dish, drain excess fat after cooking the sausage.
Add the chopped onion, garlic, celery, and carrots to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the mushrooms and cook for another 5 minutes.
Use fresh mushrooms for the best flavor.
Pour in the diced tomatoes and chicken broth, then bring to a gentle boil.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Add the kidney beans and tortellini, reduce the heat, and simmer for 15 minutes.
Stir occasionally to prevent the tortellini from sticking.
Taste and adjust seasoning with salt and pepper as needed.
Add a pinch of red pepper flakes for extra heat.
Serve hot, garnished with fresh parsley or grated Parmesan cheese.
Pair with crusty bread for a complete meal.
