Cheese Tortellini Soup with Cannellini Beans, Kielbasa & Kale
Excellent & easy to make soup!"Delicious! I didn't have fennel and I used spinach instead of kale and it was still fantastic. Great winter soup. Thanks for sharing!" - aneff2
Yield: 6 Servings Ready in 45 minutes
71 people trying soon
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|2 TbspOlive oil|
|12 ouncesKielbasa Sausage; fully cooked, thinly sliced|
|1 Onion; chopped|
|1 cupfresh fennel bulb; chopped|
|4 clovesGarlic; minced|
|1 1/2 tablespoonfresh thyme; chopped|
|1/2 teaspoonRed pepper flakes|
|10 cupsChicken broth|
|4 cupskale; chopped|
|15 ouncescannellini beans (white kidney beans) can; rinsed & drained|
|9 ouncescheese tortellini|
|1 cupasiago cheese; or parmesan cheese, grated|
Cheese Tortellini Soup with Cannellini Beans, Kielbasa & Kale Preparation
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.
Ladle soup into bowls. Serve, passing cheese separately.
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