Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale

Ingredients

  • 2 tablespoons olive oil
  • 1 cup grated Asiago cheese* or Parmesan cheese
  • 1 9-ounce package cheese tortellini
  • 1 15-ounce can cannellini (white kidney beans), rinsed, drained
  • 4 cups chopped kale (½ bunch)
  • 10 cups canned low-salt chicken broth
  • ½ teaspoon dried crushed red pepper
  • + 5 more ingredients
    • 1 ½ tablespoons chopped fresh thyme
    • 4 garlic cloves, minced
    • 1 cup chopped fresh fennel bulb
    • 1 onion, chopped
    • 12 ounces fully cooked smoked kielbasa sausage, thinly sliced

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 d...

View full recipe at SpringPad

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