Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For a change of pace, use purchased tortellini filled with pumpkin instead of cheese. Ingredients:
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-salt chicken broth |
4 cups chopped kale (1/2 bunch) |
1 15-ounce can cannellini (white kidney beans), rinsed, drained |
1 9-ounce package cheese tortellini |
1 cup grated asiago cheese* or parmesan cheese |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. 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 simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
2. Ladle soup into bowls. Serve, passing cheese separately.
3. * Available at Italian markets, specialty foods stores and some supermarkets.
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