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Saute the diced onions in the olive oil for five minutes. Add the garlic and continue sauteing until the onions become translucent.
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Add the chicken stock, carrots, celery, oregano, salt, and pepper. Bring to a slow boil and reduce heat to just below boiling.
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Add the slices of chicken sausage and simmer for 20 minutes.
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Add the cream, grated cheese, tortellini, and orzo and continue simmering for 15 minutes.
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Lastly, add the chopped escarole and continue simmering for about ten minutes. Don't let the escarole get wilted or lose its green color.
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Serve in separate soup bowls while piping hot and enjoy.