Kielbasakaletortellinisoup Recipes

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CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE



Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale image

Categories     Soup/Stew     Bean     Cheese     Leafy Green     Pasta     Quick & Easy     Dinner     Lunch     Sausage     Kale     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.

KIELBASA, KALE, TORTELLINI SOUP



Kielbasa, Kale, Tortellini Soup image

I think this is from Bon Appetit four or five years ago. Warm and comforting...and hearty. A meal in itself with some good bread.

Provided by BarbryT

Categories     Low Cholesterol

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
12 -16 ounces smoked sausage, thinly sliced (kielbasa recommended)
2 medium onions, chopped
1 medium fennel bulb, chopped
4 -6 garlic cloves, minced
2 tablespoons chopped fresh thyme
1/2-1 teaspoon red pepper flakes, crushed
12 cups chicken broth
1 (15 ounce) can cannellini beans (or great northern or whatever)
1 bunch kale, destemmed and chopped
1 (9 ounce) package cheese tortellini
grated parmesan cheese or asiago cheese, for garnish

Steps:

  • Heat oil, fry sausage until beginning to brown, add vegetables and sauté until tender and translucent-15-20 minutes.
  • Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so. Add tortellini to soup and simmer until pasta is tender (about 5 more minutes).
  • May serve topped with some freshly grated cheese.

Nutrition Facts : Calories 540.4, Fat 28.2, SaturatedFat 8.7, Cholesterol 54.6, Sodium 2499.3, Carbohydrate 42.8, Fiber 7.3, Sugar 5.3, Protein 28.7

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