Cheese Tortellini Soup W Kielbasa White Beans Spinach Recipe 465

CHEESE TORTELLINI SOUP W/ KIELBASA, WHITE BEANS, SPINACH RECIPE - (4.6/5)

Steps:

• 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.) 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. ** Please 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.

SPINACH AND TORTELLINI SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

KIELBASA SKILLET SUPPER RECIPE - (4.5/5)

Steps:

• Cut sausage in half lengthwise: cut crosswise into 1/4 inch slices. In 10 inch skillet, combine sausage and remaining ingredients; mix well, breatking up tomatoes with large spoon. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove from heat; let stand covered 5 minutes.

CHEESE TORTELLINI WITH BEANS AND SPINACH

Steps:

• Drain and rinse beans; leave in colander.
• Prepare tortellini according to package directions. When cooked, drain over the beans and leave both to drain.
• Heat 1 tablespoon oil in a skillet; add sweet red peppers, garlic and Italian seasoning.
• Cook 3-5 minutes until the peppers are tender.
• Add reserved olive oil, beans and tortellini. Toss to combine. Cook over medium heat until heated through.
• Add spinach, toss to combine. Cook just until spinach begins to wilt.
• Top with parmesan cheese.

CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, 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. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
• Ladle soup into bowls. Serve, passing cheese separately.
• Available at Italian markets, specialty foods stores and some supermarkets.

CHEESE TORTELLINI SOUP WITH CANNELLINI & SPINACH

Steps:

• Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
• Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
• Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
• Ladle soup into bowls. Serve with Parmesan cheese on the side.