6 Servings
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a 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, and serve with grated cheese
From Kate’s friend Susan Elliott
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