Name: Cheese Tortellini and Kale Soup
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cheese Tortellini and Kale Soup

1. 3 Italian sausage links (4 ounces each), sliced -

2. 1 medium onion, finely chopped -

3. 1 cup chopped fennel bulb -

4. 4 garlic cloves, minced -

5. 1-1/2 teaspoons minced fresh thyme -

6. 1/2 teaspoon crushed red pepper flakes -

7. 2 tablespoons olive oil -

8. 2 cartons (32 ounces each) reduced-sodium chicken broth -

9. 1 cup water -

10. 4 cups chopped fresh kale -

11. 1 can (15 ounces) cannellini beans, rinsed and drained -

12. 1 package (9 ounces) refrigerated cheese tortellini -

How to cook deliciously - Cheese Tortellini and Kale Soup

1. Stage

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. Stage

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.