Bean soup with Italian dumplings and green dressing

Ingredients:

• 120g hot or sweet raw Italian sausage, casings removed
• 1 tbsp. l. olive oil
• 1 onion, chopped
• 1 medium stalk celery, chopped (about 2/3 cup)
• 1 can (425g) of canned white beans, drained and rinsed
• 1 can (425g) of canned chopped tomatoes
• 2 cups lightly salted chicken broth
• 220-250 g chilled tortellini
• 1/4 cup ready pesto sauce
• Grated Parmesan cheese for serving

Preparation:

1. Heat olive oil in a medium saucepan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown, about 4 minutes. Add the onion and celery and continue cooking, stirring, until the vegetables are tender, about 5 minutes.
2. Add the beans, tomatoes, broth, and 4 cups of water and increase the heat to medium-high to bring to a boil. Continue to simmer, adjusting the heat as needed, until the vegetables are tender, about 10 minutes.
3. Add the tortellini and cook until tender, about 10 minutes. Season with salt and pepper to taste. Serve in bowls, topped with a spoonful of pesto and grated Parmesan.