Creamy Sausage Tortellini With Swiss Chard & Vegetables

Step 1: *NOTE: Swiss Chard - I used 2 very large and 1 small leaf; plus a few of the tender thin ribs. But, that was from my garden. Most chard in the grocery store; the leaves are smaller; so 3-4 leaves would be about right. You can use the ribs; but, I only cut the tender/thinner ribs. And, make sure to dice them really small; they can be very tough.

Step 2: Seasoning Blend - I make my own and keep this in the freezer all the time; however, you can also buy it in most grocery stores. It is a blend of 1/2 onion; then, 1/2 of a blend of celery, red/green bell pepper. I use this mix all the time.

Step 3: Pasta ... Cook the pasta according to package directions, in plenty of salted water. Then, drain and set to the side. I did this in a deep saute pan; and, used the same pan for the vegetables. I just transferred the pasta to my serving bowl with a little of the water (just a couple of tablespoons), and covered with foil. The water prevents the pasta from sticking.

Step 4: Vegetables ... Add the olive oil to the same pan you cooked the pasta in; and, bring to medium heat. Add the seasoning blend, red pepper flakes, swiss chard ribs, mushrooms; and, saute 3-4 minutes. Then, add a pinch of salt and pepper; and, saute another couple of minutes. Add the swiss chard leaves, sun dried tomatoes, chicken broth; and, cover. Cook 3-4 minutes; then, remove the cover. Add the cream and simmer on medium heat; just until the cream begins to reduce, and the vegetables are tender.

Step 5: Finish ... Add the cooked tortellini and cheese to the sauce; and, toss to combine.

Step 6: Serve and ENJOY! ... Now, depending on what else you serve with this - it will serve, on average, 2-3 people. About 8-10 tortellini per person, is what I figured. But, each brand is a bit different in the amount of tortellini per package. Also, you can always add more or less vegetables to the dish as well. So, it is very flexible. A nice citrus salad is the perfect side dish.