Kielbasakaletortellinisoup Recipes

KIELBASA TORTELLINI ALFREDO

Kielbasa Tortellini Alfredo image

Our home economists combined just six ingredients to create this hearty and colorful main dish. The stovetop supper is easy to put together and sure to please the whole family.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (9 ounces) refrigerated cheese or spinach tortellini
1/2 pound smoked kielbasa or Polish sausage, sliced
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1 jar (16 ounces) Alfredo sauce
1 cup chopped tomato

Steps:

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute kielbasa and red pepper in oil for 3 minutes or until pepper is crisp-tender. , Drain tortellini. Stir tortellini and Alfredo sauce into skillet; heat through. Garnish with tomato.

Nutrition Facts : Calories 572 calories, Fat 35g fat (17g saturated fat), Cholesterol 97mg cholesterol, Sodium 1301mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.

LENTIL SOUP WITH KIELBASA AND KALE

Lentil Soup With Kielbasa and Kale image

This is a "cheat," since it uses canned soup (I use Amy's Lentil Vegetable), but it's a darned good cheat, especially with a shake or two of Tabasco sauce at the table! Turkey kielbasa makes for a healthier option. From Kitchen Daily

Provided by lecole54

Categories Long Grain Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups long-grain white rice
2 1/4 cups water
1/2 teaspoon salt
3/4 cup water
1/2 lb kale, chopped (3 cups, including stems and ribs)
2 (15 ounce) cans lentil soup
6 ounces smoked kielbasa, sliced thin (1/4 inch, 1 cup)
2 garlic cloves, forced through a garlic press

Steps:

Combine rice, water, and salt in a heavy medium saucepan. Bring to a full boil, covered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Quickly fluff with a fork, then remove from heat and keep covered.
Bring water to a boil, covered, in a medium saucepan. Add kale and a generous pinch of salt and cook, covered, over moderately low heat, stirring occasionally, until kale is tender, 5 to 8 minutes.
Add soup and kielbasa. If necessary, thin soup with a little water. Simmer, partially covered, stirring occasionally, 5 minutes.
Stir in garlic and serve spooned over rice.

Nutrition Facts : Calories 252.5, Fat 5.5, SaturatedFat 1.9, Cholesterol 19.6, Sodium 552.1, Carbohydrate 42.2, Fiber 1.4, Sugar 0.1, Protein 8.3

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