Ingredients
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2 tablespoons olive oil
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12 -16 ounces smoked sausage, thinly sliced (kielbasa recommended)
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1 medium fennel bulb, chopped
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4 -6 garlic cloves, minced
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2 tablespoons chopped fresh thyme
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1/2-1 teaspoon red pepper flakes, crushed
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12 cups chicken broth
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1 (15 ounce) can cannellini beans (or great northern or whatever)
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1 bunch kale, destemmed and chopped
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1 (9 ounce) package cheese tortellini
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grated parmesan cheese or asiago cheese, for garnish
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2 medium onions, chopped
Instructions
- Heat oil, fry sausage until beginning to brown, add vegetables and sauté until tender and translucent—15-20 minutes.
- Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so. Add tortellini to soup and simmer until pasta is tender (about 5 more minutes).
- May serve topped with some freshly grated cheese.