Tortellini Soup with Kielbasa and Kale

Slices of turkey kielbasa sausage are cooked with vegetables and seasonings in chicken broth. Kale, white kidney beans, and tortellini are added to the soup.

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Ingredients:

• 2 Tablespoons extra virgin olive oil
• 12 ounces turkey kielbasa sausage, halved lengthwise and sliced into 1/4-inch pieces
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 1 Tablespoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1/4 to 1/2 teaspoon dried crushed red pepper flakes
• 4, 14-ounce cans reduced-sodium chicken broth
• 2 cups fresh kale, coarsely chopped
• 1 15-ounce can white kidney beans, rinsed & drained
• 1 9-ounce package of pesto-filled tortellini (thawed, if frozen)
• 1/2 cup grated Asiago cheese

Method

Heat the olive oil over medium-high heat in a large soup pot. Add the kielbasa slices and cook about 5 minutes until lightly browned. Add onion, celery and carrot to the soup pot with the kielbasa, cooking for an additional 5 minutes until vegetables are softened. Add the minced garlic, thyme, oregano, sage and crushed red pepper to the pot. Cook for an additional minute. Add chicken broth to soup pot and bring to a boil. Reduce heat to medium-low; stir in kale and beans. Simmer soup about 5 minutes, or until the kale is wilted. Add the tortellini and continue to simmer soup about 8 additional minutes, or until tortellini is al dente. To finish, ladle the soup into large soup bowls. Top with the grated Asiago cheese and dig in!

Notes: If you prefer, you may substitute fresh spinach for the kale. Serve soup with crusty bread for a complete meal.

Number of servings: 6

Submitted By: Pam Dobbin
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