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Cheese Tortellini and Kale Soup
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
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
- 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.
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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