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.
Contributor: Shari Dewey
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