Tortelloni Soup with Escarole, Veggie Sausage

1 8-oz. Package frozen cheese tortelloni, cooked and drained (Rising Moon Four-Cheese tortelloni is good)
2 tablespoons olive oil
1 14-oz. Package Lightlife Gimme Lean veggie sausage
4 cups vegetable or chicken stock
1 full head of escarole, washed and coarsely chopped
Salt and pepper to taste

Heat the oil in a non-stick skillet over medium heat. Add the veggie sausage to the skillet and brown, taking care not to crumble it too small. Add the cooked pasta, browned veggie sausage, and chicken stock to a soup pot.

Raise the heat and season to taste with the salt and pepper. When soup reaches a simmer, add the chopped escarole, and give it a stir. Adjust liquid by adding water, if need be (check seasoning again if you do.) As soon as the soup is heated through and the escarole is wilted, just a moment or two, the soup is ready to serve!