Tortellini Kielbasa Soup

It’s finally getting cold in Arkansas, and that means… soup!! Around here we eat a lot of chili, taco soup, veggie soup etc, so when I tried this recipe at a friends house, I was ready excited for something different!!

The original recipe comes from Bon Appetit and has since been adapted and tweaked through several bloggers before landing here.

First thing you should know, this recipe is extremely yummy and light. It’s a brothy soup so it won’t leave you feeling bloated after. Second, it has spinach in it, which is a plus for anyone trying to sneak in some extra green! I’m not a veggie eater and I can’t even taste the spinach in this soup even though there is a lot in it! Third, this recipe calls for kielbasa. In my recipe I used a regular beef kielbasa, in the future I will buy a spicy one! It was still good but I would enjoy a little more kick!

Here is your grocery list that you will need:

2 Tbs Olive Oil

16 oz cooked Kielbasa sausage (for extra flavor, I recommend getting spicy! Also I used 12 oz and it was plenty!)

1 medium onion, chopped

4 garlic cloves minced

1 1/2 Tbs thyme, chopped

1/2 tsp dried pepper flakes

10 cups low sodium chicken broth

1 package frozen spinach (I didn’t use quite the whole bag)

2 cups cooked cannellini (it’s a bean! I had no idea what it was til this recipe! You can also used canned beans, but make sure to drain and rinse before adding)

1 12 oz cheese tortellini

Salt & Pepper to taste

Grated or shredded cheese for topping (optional)

———————————————–

Start off making this beautiful soup by browning your kielbasa.

Add you olive oil to a large pot, over medium high heat.

slice your kielbasa and add to the oil and sauté until browned. Approximately 10 minutes.

Add your chopped onion and sauté until it is tender, about 5 minutes.

Stir in minced garlic cloves, chopped thyme, and red pepper flakes until fragrant, about 30 seconds.

Add chicken broth and bring to a boil. Once boiling, stir in cannellini & spinach, and reduce heat to low. Summer 4-5 minutes.

It’s going to look like A LOT of spinach. But it just floats to the top!Stir in tortellini, simmer until tender but firm, about 6 minutes.

Add salt and pepper to taste.

Serve with sprinkle of cheese on top (optional)

One Comment Add yours

  1. Susan says:

    Thankful for something different and a winter soup that isn’t too heavy!

    Like

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