Print Options

 
 
 Print
Cheese Tortellini and Kale Soup Recipe

Cheese Tortellini and Kale Soup Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 45 min. YIELD:12 servings

Ingredients

  • 3 Johnsonville® Mild Italian Sausage Links 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) white kidney or cannellini beans, rinsed and drained
  • 1 package (9 ounces) refrigerated cheese tortellini

Directions

  • 1. 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.
  • 2. 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. Yield: 12 servings (3 quarts).

Nutritional Facts

1 cup equals 180 calories, 8 g fat (3 g saturated fat), 20 mg cholesterol, 641 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat.