It’s going to snow tonight and tomorrow, so it’s time for my Kale, Kielbasa, and Cheese Tortellini Soup. When the weather looks cold and blustery, and I’m looking forward to nothing more strenuous than watching “Everybody Loves Raymond” re-runs, I know I’ll be pulling this soup together. I believe it’s the first soup (or anything for that matter) the kids actually ate with “green stuff” floating around. That was quite an achievement. Simple, hearty and ready to serve in about 30 minutes. Crusty sourdough bread and a glass of Seghesio 2005 Sangiovese, Alexander Valley. Time to watch Marie tell Deborah she can’t cook!
Kale, Kielbasa, and Cheese Tortellini Soup
Serves 4, with lots of leftovers for the next day, or 6 and it’ll be gone!
2 tablespoons olive oil
6 cloves of garlic, sliced thin
1 large onion, chopped
4 or 5 stalks of celery, with leaves, chopped
1 tablespoon fresh thyme leaves
A pinch of dried red pepper
Freshly ground black pepper
½ package (7oz) of Polish Beef Kielbasa, chopped
1 package (32 oz) chicken broth
1 bunch kale, leaves stripped from rib and roughly torn into pieces (about 6 cups)
1 package (9 oz) cheese tortellini
Freshly grated Parmesan cheese
1. In a large stockpot, heat the olive oil over medium high heat. Add the garlic, onion, celery, thyme, red pepper, black pepper to taste, and the Kielbasa. Sauté, stirring occasionally until vegetables are softened and sausage is beginning to brown.
2. Add the chicken broth and 4 cups of water. Bring to boil.
3. Add the kale and stir. Lower heat and let simmer for about 10-15 minutes.
4. Turn heat to boil, add the tortellini and cook for 4-5 minutes or until tortellini is tender
5. Ladle into deep, shallow bowls and sprinkle with the grated Parmesan cheese.
Kale, Kielbasa, and Cheese Tortellini Soup
Serves 4, with lots of leftovers for the next day, or 6 and it’ll be gone!
2 tablespoons olive oil
6 cloves of garlic, sliced thin
1 large onion, chopped
4 or 5 stalks of celery, with leaves, chopped
1 tablespoon fresh thyme leaves
A pinch of dried red pepper
Freshly ground black pepper
½ package (7oz) of Polish Beef Kielbasa, chopped
1 package (32 oz) chicken broth
1 bunch kale, leaves stripped from rib and roughly torn into pieces (about 6 cups)
1 package (9 oz) cheese tortellini
Freshly grated Parmesan cheese
1. In a large stockpot, heat the olive oil over medium high heat. Add the garlic, onion, celery, thyme, red pepper, black pepper to taste, and the Kielbasa. Sauté, stirring occasionally until vegetables are softened and sausage is beginning to brown.
2. Add the chicken broth and 4 cups of water. Bring to boil.
3. Add the kale and stir. Lower heat and let simmer for about 10-15 minutes.
4. Turn heat to boil, add the tortellini and cook for 4-5 minutes or until tortellini is tender
5. Ladle into deep, shallow bowls and sprinkle with the grated Parmesan cheese.
2 comments:
Catherine,
We must have the same taste buds, this soup is right up my alley! I would love this. I'll have to add this to my "to make soon list!" Have a great day!
I like Everybody Loves Raymond. I find that they play it on flights, a lot. You can laugh your way through your nervousness. Ha ha.
The soup looks good. I like kale very much, and pasta. I don't know about the sausage, because I'm pretty sure we don't have it here.
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