Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 onion, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon dried crushed red pepper
- 4 garlic cloves, minced
- 10 cups canned low-salt chicken broth
- 1 1/2 tablespoons chopped fresh thyme
- 1 cup chopped fresh fennel bulb
- Carbohydrate 42 g(14%)
- Cholesterol 70 mg(23%)
- Fat 30 g(46%)
- Fiber 6 g(22%)
- Protein 34 g(69%)
- Saturated Fat 10 g(52%)
- Sodium 1197 mg(50%)
- Calories 557
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. Available at Italian markets, specialty foods stores and some supermarkets.
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. Available at Italian markets, specialty foods stores and some supermarkets.
