Cheese Tortellini with Sausage and White Bean Soup

What a great soup!  It is fairly easy, not requiring hours of simmering, and very bright colors thanks to fresh veggies.  Blake loved this soup and so did Tony and I.  It seems light and pairs well with a nice crusty bread for dipping in the broth, and green salad on the side. 

As a side note, I used mild chicken sausage to ensure it wouldn't be too spicy for Blake.  I also skipped the chili flakes for same reason, but did use about half the chili powder.  There was no spicey flavor in end product.  I wasn't too sure how much "1/2 bunch spinach" is, so I added quite a bit for color and to bulk up the soup.

Make this on a lazy Sunday.  You'll love it. 

Tortellini with Kielbasa and White Bean Soup, courtesy Celebrate the Rain, Seattle Junior League

2 Tablespoons olive oil

12 oz thinly sliced fully cooked smoked kielbasa
1/2 cup diced onion
4 cloves garlic, minced
1 1/2 tsp choped fresh thyme or 1/2 teaspoon dried
1/2 tsp red pepper flakes
5 cans low sodium chicken broth (14oz ea)
1 can diced tomatoes with liquid (14oz)
1 can white cannellini beans (15oz), rinsed and drained
1 package 9oz fresh cheese tortellini
1/2 bunch fresh spinach, rinsed, tough stems removed
Grated Parmesan cheese, for serving

Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. Turn down the heat if the garlic starts to brown too much.

Add the broth and tomatoes and bring to a boil . Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.