Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale Recipe
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Directions:
- Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.45 Kcal (1886 kJ) | ||
| Calories from fat | 210.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 36% | |
|---|---|---|---|
| Cholesterol | 49.68mg | 17% | |
| Sodium | 1923.56mg | 80% | |
| Potassium | 392.46mg | 8% | |
| Total Carbs | 33.64g | 11% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 27.88g | 56% | |
| Vitamin C | 58.5mg | 98% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 2.3mg | 13% | |
| Calcium | 625.7mg | 63% | |
| Amount Per 100 g | |||
| Calories | 71.25 Kcal (298 kJ) | ||
| Calories from fat | 33.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 36% | |
|---|---|---|---|
| Cholesterol | 7.86mg | 17% | |
| Sodium | 304.27mg | 80% | |
| Potassium | 62.08mg | 8% | |
| Total Carbs | 5.32g | 11% | |
| Sugars | 0.25g | 6% | |
| Dietary Fiber | 0.51g | 13% | |
| Protein | 4.41g | 56% | |
| Vitamin C | 9.3mg | 98% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.4mg | 13% | |
| Calcium | 99mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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