Cheese Tortellini Soup2018-01-12
Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and saute 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.