Soup Kielbasa with Cannellini Beans, Spinach and Tortellini FAVORITE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large Dutch oven over medium-high heat. Add the kielbasa, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. (I threw the garlic in after about 8 minutes of cooking, didn't want it to burn.)

Step 2

Add the broth and tomatoes and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.

Step 3

Note: Add tortellini at another time if you aren't going to eat this all right away. It will become mushy if stored and absorbs some of the soup. I recommend boiling it as needed al dente, then throwing it in the soup for a couple of minutes.

Step 4

Note: Any type of sausage can be used for this soup. Diced Carrots also compliment the soup nicely.