Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale

www.bonappetit.com
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Ingredients

  • 2 Tbsp olive oil
  • 12 oz fully cooked smoked kielbasa sausage, thinly sliced (substitute any sausage)
  • 1 onion, chopped
  • 1 cup fresh fennel bulb, chopped
  • 4 garlic cloves, minced
  • 1 1/2 Tbsp chopped fresh thyme
  • 1/2 Tsp dried crushed red pepper
  • 10 cups low-salt chicken broth
  • 4 cups chopped kale (substitute spinach)
  • 1 (15 oz) cannellini (white kidney beans), rinsed, drained
  • 1 (9 oz) package cheese tortellini
  • 1 cup grated asiago or parmesan cheese

Instructions

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.

2

Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes.

3

DO AHEAD 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.

4

Ladle soup into bowls. Serve, passing cheese separately.

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Jan 2021 Added