Cheese Tortellini Soup with Cannellini, Kielbasa and Kale Tom & Kari|
2 tablespoons olive oil
12 ounces fully cooked, smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped, fresh fennel bulb
4 garlic cloves, minced
1 & 1/2 tablespoons chopped, fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-sodium chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can Cannelloni (white kidney) beans, rinsed and drained
1 9-ounce package cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy, large pot over medium-high heat. Add next 6 ingredients and
saute until vegetables are soft and kielbasa is brown, about 12 minutes.
Add broth and bring to a boil.
Stir in kale and Cannellini beans. Reduce heat to low and simmer until kale
is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and
refrigerate. Bring to a simmer before continuing.)
Add tortellini to soup. Simmer until pasta is just tender but still firm to bite,
about 5 minutes.
Ladle into soup bowls. Serve, passing cheese separately.
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