Todays recipe is a Kielbasa Tortellini Soup. It has lots of vegetables, and gets its great flavor from the Turkey Kielbasa, chicken broth, and Tortellini. The nice thing about this recipe is that you can cook it on the stove top, or you can just throw it all into a crockpot and let it simmer all day long. Either way, I think you will like it.
Kielbasa Tortellini Soup
2 tablespoon olive oil
1 smoked turkey kielbasa
1 medium sweet onion, chopped
2 celery stalks, thinly sliced
4 garlic cloves, minced
3 cans (14.5 ounces each) chicken broth
1 small zucchini, chopped
2 medium carrots, chopped
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
1 bag frozen tortellini
1 tablespoon fresh parsley, chopped (for garnish, optional)
Parmesan cheese, shredded (for serving, optional)
Cut the kielbasa into round slices. Heat a skillet with 1 tablespoon of the olive oil over medium-high heat. Add the kielbasa and brown. Remove the kielbasa to a stockpot or slow cooker. Add the second tablespoon of olive oil to the skillet, along with the onions and celery and reduce the heat. Cook until the vegetables are tender. Add the minced garlic and cook for 1 minute more. Increase the heat to medium high and add about a ½ a can of the chicken stock to get all the yummy bits off the pan. Transfer the mixture to the stockpot/slowcooker.
Add the remaining ingredients to the stockpot/slowcooker. If you are cooking on the stovetop, bring the mixture to a boil, then reduce to a simmer until all the vegetables are tender.
If you’re going to simmer in the slow cooker, set on low for 4-6 hours.
Prepare the frozen tortellini according to the instructions on the package. Add the tortellini just before serving.
Serve with a sprinkle of Parmesan cheese and a garnish of fresh parsley, if desired.
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