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Cheese Tortellini Soup with Cannellini, Kielbasa and Kale Recipe

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This recipe for Cheese Tortellini Soup with Cannellini, Kielbasa and Kale, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron and Eileen Meulners

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
8 to 12 ounces fully cooked smoked kielbasa sausage, thinly sliced and cut to bite size
1 onion chopped
1 cup chopped fresh fennel bulb (optional)
4 garlic cloves, minced
1 1/2 tbsp chopped fresh thyme
1/2 tsp dried crushed red pepper
10 cups chicken broth (store bought ok)
4 cups chopped kale
1 15oz can cannellini (white kidney beans) drained and rinsed
1 9oz package cheese tortellini (ready made in refrigerator section of store)
salt to taste
1 cup Parmesan for garnish when serving

Directions:
Directions:
In a large stock pot heat oil, add onion and fennel (optional). when soft add garlic, sausage, thyme and crushed red pepper. Add broth bring to boil add kale and beans. Reduce heat to low and simmer until kale is wilted, about 10 minutes. bring heat up again to add tortellini to soup, see tortellini package for cooking directions, most only need a few minutes (5-8 minutes) in simmer or gentle boil to get tender but still firm to bite. Salt to taste. Ladle into bowl, top with parmesan. Serve with bread.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Good hearty meal with healthy kale. You can adjust the meat if you don't want that much sausage or make it without.
Can be made day before except don't add tortellini until you are ready to serve, don't want it to be overcooked.

 

 

 

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