You are here: Home » Recipes » Cheese Tortellini Soup with White Beans, Kielbasa, and Spinach Cheese Tortellini Soup with White Beans, Kielbasa, and Spinach Recipe by Favorite Recipes Press Yield 6 servings A quick dinner idea for those busy weeknights, just add a crisp green salad and rolls to complete this meal. PrintEmail Ingredients 2 tablespoons olive oil12 ounces thinly sliced, fully cooked, smoked kielbasa sausage1/2 cup diced onions4 garlic cloves, minced1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme1/2 teaspoon red pepper flakes, or to taste5 (14 ounces each) chicken broth1 (14 1/2-ounce) can diced tomatoes, with liquid1 (15-ounce) can white cannellini beans, rinsed and drained1 (9-ounce) packdage fresh tortellini1/2 bunch fresh spinach, rinsed, dried, and tough stems removed Grated Parmesan cheese, for serving Instructions Heat the olive oil in a Dutch oven or other large pot over medium-high heat. Add the kielbasa, onion, garlic, thyme, and red pepper flakes and saute until browned, about 12 minutes (if the garlic seems to be getting too brown, reduce the heat to medium to avoid burning it). Add the broth and tomatoes and bring to a boil. Reduce the 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. Recipe reprinted with permission from the Junior League of Seattle’s Celebrate the Rain (Junior League of Seattle, Wash., 2004).