Description
Hearty and flavorful Kielbasa Tortellini Soup with cannellini beans, spinach, and aromatic spices. A comforting and easy-to-make meal perfect for any night of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced into 1/4-inch thick rounds
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 9 ounces refrigerated cheese tortellini
- 1 cup chopped fresh spinach
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Pour the olive oil into a large pot or Dutch oven and set it over medium heat.
- Add the sliced kielbasa to the pot. Cook, stirring occasionally, until the sausage is nicely browned on both sides (5-7 minutes). Remove from pot and set aside.
- Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent (5 minutes).
- Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the pot. Cook, stirring constantly, for about 30 seconds, or until fragrant.
- Pour the chicken broth and diced tomatoes (with their juice) into the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the rinsed and drained cannellini beans to the pot.
- Return the browned kielbasa to the pot.
- Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes.
- Add the cheese tortellini to the pot. Cook according to the package directions (usually about 3-5 minutes), or until the tortellini are tender.
- Stir in the chopped fresh spinach. Cook until the spinach is wilted, about 1-2 minutes.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
Notes
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier soup.
- Add vegetables: Add carrots, celery, or zucchini along with the onion.
- Use different sausage: Substitute Italian sausage or chorizo for the kielbasa.
- Make it vegetarian: Omit the kielbasa and use vegetable broth instead of chicken broth. Add extra beans or vegetables.
- Creamy version: Stir in a splash of heavy cream or half-and-half at the end for a creamier soup.
- Lemon juice: A squeeze of fresh lemon juice at the end can brighten up the flavors.
- Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing: This soup freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the tortellini may become slightly softer after freezing and thawing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes