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Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale

Victoria Abbott Riccardi
  • minutes
  • Serves 6

INGREDIENTS

12 oz

Kielbasa sausage, fully cooked smoked

1 cup

Fennel, fresh bulb

4

Garlic cloves

4 cups

Kale

1

Onion

1 1/2 tbsp

Thyme, fresh

10 cups

Chicken broth, canned low-salt

1 9 ounce package

Cheese tortellini

1/2 tsp

Red pepper, dried

2 tbsp

Olive oil

1 cup

Asiago cheese* or parmesan cheese, grated

1 15 ounce can

Cannellini (white kidney beans), rinsed, drained