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Cheese Tortellini Soup with White Beans and Kielbasa

Freeze leftovers for a busy day.

  • 1 pound smoked kielbasa
  • 1/4 cup olive oil
  • 1 cup chopped onions
  • 1 whole fennel bulb, chopped
  • 1/2 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper
  • 12 cups chicken stock
  • 1 pound chopped kale
  • 1 (8oz) can white kidney beans, washed and drained
  • 1 pound frozen cheese tortellini
  • Freshly grated Parmesan cheese
 

Method

In a covered stockpot boil the kielbasa for 25 minutes. Let it cool before slicing into 1/4 inch thick pieces.

In a large stockpot, heat the olive oil and saute the onion, fennel and garlic. Add the thyme and red pepper. Add the chicken stock, kale and kidney beans. Let the soup simmer. Just before serving add the tortellini and kielbasa, and bring to a boil.

Sprinkle each serving with fresh Parmesan cheese.

Serves 14-16.

Contributor: Shari Dewey

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