CHEESE TORTELLINI SOUP WITH CANNELLINI,
KIELBASA & KALE 

2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced (I used turkey)
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic gloves, minced
1 ½ tablespoons chopped fresh thyme
½ teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (I used frozen)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini

Heat oil in heavy large pot over medium high heat. Add next 6 ingredients and saute 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 with Asiago cheese.

Veggie? Leave out kielbasa. Change stock.

Can also substitute small ravioli for tortellini.