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.
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.
How’s that for easy and gourmet?!
Bon Appétit, Ma Chérie!