I came across this recipe awhile back and thought that it looked delightful. This poor guy has been waiting patiently in my bookmarked pages for about a year and I’m just now getting around to trying it out.
Let me tell you, it was worth the wait because this soup is delicious!
The different textures and flavors of the kale, tortellini and kielbasa work really well together and the spices give it a little kick that you’re not really expecting. Top it with some Parmesan cheese and serve it with a delicious ciabatta roll and you have got yourself a winner.
Let’s get down to business.
Start by gathering your ingredients.
Heat some olive oil in a soup pot or large pan. Chop your onion and dice your garlic. Feel free to weep openly whilst doing so unless you have those awesome (and fashionable) onion goggles.
Thinly slice the kielbasa…
and toss everything in the pot. I used turkey kielbasa but you can use whatever kind your little heart desires.
Add the crushed red pepper and thyme…
and cook until the onions are soft and the kielbasa is browned, about 15 minutes.
Add the broth and water and bring to a boil. Drain and rinse your beans and stir them into the soup. Rinse your kale and then stir that in too.
As an aside, the original recipe calls for 4 cups, or “half of a bunch” of kale. Justin felt strongly that it just wasn’t enough so we tossed the whole bunch in there. We’re nothing if not reckless.
Reduce the temperature, cover, and simmer for 5 minutes or until the kale is wilted. Stir in the tortellini…
and simmer for 5 additional minutes or until tender.
To really bring it home, top with some Parmesan cheese and serve with some delicious bread.
Tortellini and Kielbasa Soup with Kale and Cannellini Beans
Makes: 6 servings / Prep time: 20 minutes / Cook time: 40 minutes
original recipe found here
- 2 tablespoons olive oil
- 12 ounces fully cooked smoked kielbasa turkey (or pork) sausage, thinly sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 1/2 tablespoons chopped fresh thyme (or 1 1/4 teaspoons dried thyme)
- 1/2 teaspoon dried crushed red pepper
- 7 cups canned low-sodium chicken broth
- 3 cups water
- 10 ounces kale, rinsed, stemmed and chopped
- 1 15-ounce can cannellini (white kidney beans), drained and rinsed
- 1 10-ounce package cheese tortellini
- Parmesan cheese to top