Name: Kielbasa Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 12 oz (340 g) kielbasa sausage, sliced into rounds; 1 medium onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups (1.5 liters) chicken broth; 1 can (14.5 oz / 400 g) diced tomatoes; 1 teaspoon Italian seasoning; ½ teaspoon smoked paprika; Salt and pepper, to taste; 2 cups (about 8 oz / 225 g) refrigerated cheese tortellini; 2 cups (60 g) fresh spinach or kale, roughly chopped (optional); ¼ cup grated Parmesan cheese (for garnish)

Kielbasa Tortellini Soup

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This hearty and flavorful soup combines smoky kielbasa, tender tortellini, and fresh vegetables in a savory broth. Perfect for a comforting dinner, it’s quick to prepare and loved by all!

Author: Beth
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
12 oz (340 g) kielbasa sausage, sliced into rounds
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic, minced
6 cups (1.5 liters) chicken broth
1 can (14.5 oz / 400 g) diced tomatoes
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
Salt and pepper, to taste
2 cups (about 8 oz / 225 g) refrigerated cheese tortellini
2 cups (60 g) fresh spinach or kale, roughly chopped (optional)
¼ cup grated Parmesan cheese (for garnish)

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Instructions

Cook the kielbasa:
- Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 4-5 minutes. Remove the kielbasa with a slotted spoon and set aside.
Sauté the vegetables:
- In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for 1 more minute until fragrant.
Prepare the soup base:
- Pour in the chicken broth and diced tomatoes (with their juice). Stir in the Italian seasoning, smoked paprika, salt, and pepper. Bring to a gentle boil.
Cook the tortellini:
- Reduce the heat to medium and add the tortellini. Simmer for 5-7 minutes, or until the tortellini are tender and cooked through.
Add the kielbasa and greens:
- Return the cooked kielbasa to the pot. Stir in the spinach or kale (if using) and simmer for 1-2 minutes, just until the greens are wilted.
Serve:
- Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve warm with crusty bread.

Notes

For a creamier version, stir in ½ cup (120 ml) of heavy cream at the end of cooking.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the tortellini.

Find it online: https://ukfinda.com/kielbasa-tortellini-soup/