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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2336g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 201 (34%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 72.4mg||22 %|
|Sodium 4230.7mg||146 %|
|Potassium 2333.4mg||61 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 14.9g||60 %|
|Sugars, other 41g|
|Protein 44.8g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 599
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