Tortellini Soup with Cannellini, Kielbasa, and Kale

By nancystrini

So delicious. Kale really makes the soup.

Ingredients

• 2 T EVOO
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/2 t dried crushed red pepper
• 4 cups chopped kale
• 1 15 oz. can cannellini, rinsed and drained
• 12 oz. kielbasa, sliced (reduced fat/turkey sausage is fine)
• 1 cup chopped fennel bulb
• 1 1/2 T chopped fresh thyme
• 10 cups fat-free, less-sodium chicken broth
• 1 9 oz. package cheese or pumpkin tortellini
• 1 cup grated asiago or parmesan cheese

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Heat oil in heavy large pot over medium heat. Add onion, garlic, kielbasa, fennel, thyme, and red pepper and saute until veggies are soft and kielbasa is brown, about 12 minutes.

Add broth and bring to a boil. Add kale and beans, reduce heat to low, and simmer to wilt kale, 4 minutes. CAN BE MADE AHEAD UP TO HERE.

Add tortellini and cook for 5 minutes. Top with cheese.