Sausage, White Bean and Tortellini Soup

1 tablespoon olive oil

4 links hot or sweet Italian sausage, removed from casings

2 cloves minced garlic

1 onion, chopped

1 medium rib celery, chopped

One 15-ounce can white beans, like cannellini or navy, rinsed and drained

One 15-ounce can diced tomatoes

2 cups chicken broth

One package of your favorite refrigerated tortellini

Kosher salt and freshly ground black pepper

Jarred, prepared pesto, for serving

Grated Parmesan, for serving

Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes.

Add the onions, garlic and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes.

Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat, if necessary, until the vegetables are tender, about 10 minutes.

Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.