A steaming bowl of this hearty soup is always a welcomed dish with both my family and neighbors. I often serve it when we get together during the cold months to watch football games. I add crusty bread, sliced cheese and grapes to round out the meal. —Marlena Liimatainen, Denton, Maryland
Cheese Tortellini and Kale Soup
Cheese Tortellini and Kale Soup
Prep Time
30 min
Cook Time
45 min
Yield
12 servings (3 quarts)
Ingredients
- 3 Italian sausage links (4 ounces each), sliced
- 1 medium onion, finely chopped
- 1 cup chopped fennel bulb
- 4 garlic cloves, minced
- 1-1/2 teaspoons minced fresh thyme
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 2 cartons (32 ounces each) reduced-sodium chicken broth
- 1 cup water
- 4 cups chopped fresh kale
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 package (9 ounces) refrigerated cheese tortellini
Directions
- In a large saucepan, cook the sausage, onion, fennel, garlic, thyme and pepper flakes in oil until sausage is no longer pink; drain. Add broth and water; bring to a boil.
- Stir in kale and beans; return to a boil. Reduce heat; simmer, uncovered, until kale is tender. Add tortellini; simmer, uncovered, for 7-9 minutes or until tender.
Nutrition Facts
1 cup: 180 calories, 8g fat (3g saturated fat), 20mg cholesterol, 641mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat.
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