Claire's Tortellini Soup with Cannellini, Kielbasa & Kale

6 servings

Ingredients
2 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-oz can cannellini (white kidney beans) rinsed, drained
1 9-oz package cheese tortellini
1 cup grated Asiago or Parmesan cheese

Instructions
Heat oil in heavy large pot over medium-high heat.  Add next 6 ingredients and saute until vegetables are soft and kielbasa is brown, about 12 minutes.  Add broth and bring to boil.  Stir in kale and cannellini.  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 simmer before continuing).

Add tortellini to soup.  Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Originally from Bon Appetit