Kale and cheese tortellini soup

January 24, 2013
This article was published more than 2 years ago.
Est. Reading Time: 1 minute

By: Jennifer Bacher


As the days get colder, the only meal that seems to satisfy is a hot bowl of soup. This kale and cheese tortellini soup is jam-packed with vitamins that will keep you kicking through the winter months.


(Any small U-shaped kielbasa is good in this soup. The best beans to use are Eden's canned beans, they can be found in the organic section of any grocery store. The best part of this recipe is you don't need to be strict with how much you put into the soup; add whatever amounts of fennel and kale you would like. Serve with asiago cheese sprinkled on top.)

  • Olive oil
  • 12 ounces fully cooked smoked kielbasa sausage, thinly sliced
  • 1 onion, chopped
  • Fresh fennel bulb
  • 4 garlic cloves, minced
  • 10 cups chicken broth (or vegetable) (about 2 packages)
  • 4 cups chopped kale (1/2 bunch)
  • 1 15-ounce can cannellini (white kidney beans), rinsed, drained
  • 1 9-ounce package cheese tortellini

Heat olive oil in heavy large pot over medium-high heat.

Add onion, fennel, and garlic until soft.

Next add kielbasa until lightly browned, about 12 minutes.

Add broth and bring to boil.

Stir in kale and cannellini.

Reduce heat to low and simmer until kale is wilted, about 4 minutes.

Add tortellini to soup.

Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Sprinkle on asiago and enjoy!

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