Description
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!
Ingredients
Units
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
- 1/2 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)
- 1/4 cup grated Parmesan cheese (for garnish)
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.