As a New Englander, there is just nothing better than a hearty soup in the middle of the winter.  It warms you up from the inside, is comforting and I swear it wards off colds!

This one is a meal, in and of itself.  The meat, the pasta, the veggie and don’t forget the cheese!  A bowl of this deliciousness, a chunk of bread and a side salad…….doesn’t get any better than this.

Oh, and did I mention that it takes no time at all to make this soup and to cook it?  If you’re a whiz at chopping, I bet you could make and serve this soup within a half hour!

Let the savory adventure begin!

Add a couple of tablespoons of olive oil to a large pot over medium-high heat.

Add 1 chopped onion,

4 cloves of minced garlic,

12 ounces of Polska Kielbasa, sliced thinly,

about 1 1/2 tablespoons chopped fresh thyme,

and 1/2 teaspoon of crushed red pepper.

Sauté about 11 minutes, until the vegetables are tender and the kielbasa is brown.

Add 8 cups of a “Swanson-like” natural chicken broth.

Then add 2 cups of water to the pot, along with 2 teaspoons of powdered chicken bouillon, or 2 chicken bouillon cubes, for added depth and flavor.

Bring to a boil.

While you’re awaiting the boil on your soup,

Add enough salt to a pot of water to make it taste like the ocean and bring to a boil.

Boil a 9-12 ounce package of cheese tortellini per its specifications.

Drain.

Set aside.

Once your soup is bubbling away, stir in about 4 cups of chopped kale.

Reduce heat to low and simmer till the kale is wilted, 5 minutes or so.

Add at least 1 teaspoon of salt.  Taste and add more if necessary.

Add at least 1/4 teaspoon of pepper.  Taste and add more if necessary.

Here comes the assembly:

Put some of the cooked tortellini in a soup bowl,

Cover with the soup and sprinkle with freshly shredded parmesan cheese.

Serves 6.

How’s that for easy and gourmet?!

Bon Appétit, Ma Chérie!