Monday, April 11, 2011

Cheese Totellini Soup with Cannellini, Kielbasa and Kale

2 TBSP olive oil
12 oz fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup fresh fennel bulb (optional)
4 garlic cloves, minced
1 1/2 TSP chopped fresh thyme
1/2 TSO dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups kale
1 15oz canned cannelloni, rinsed and drained
1 9oz package cheese totellini
1 cup grated Asiago cheese or Parmesan cheese

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 cannelloni. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made the day ahead. Cool slightly; cover a refrigerate. Bring to a simmer before continuing) Add totellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.

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