Did you ever just get sick of making the same things for dinner over and over? That’s how we felt today, so I went in the freezer and found a bag of tortellini and a ring of fresh kielbasa and had an idea… Soup!
Here’s what you’ll need:
- 1 medium onion
- 1 celery stock
- 1 carrot
- 1/2 a ring of fresh kielbasa – about 10oz
- 1 tbsp Olive oil
- 2 tsp dry parsley
- 2 tap dry thyme
- Salt to taste
- Pepper to taste
- 4 cups chicken broth
- 4 cups water
- 2 cups frozen tortellini
First dice the onion, carrot, and celery. Then slice the kielbasa in about 1/4 inch slices.
Put a large Dutch oven or soup pot over medium high heat and add olive oil. Once the oil is hot enough add the kielbasa and cook for about 7-8 minutes, or until it starts to brown. When it gets brown on both sides remove from the pot and set aside in a bowl or on a plate.
Add all the veggies to the pot, using the oil you just cooked your kielbasa in. Also add salt, pepper, parsley, and thyme. Cook the veggies for about 10 minutes, or until the onions are translucent.
Now that the veggies are cooked, add the kielbasa back to the pot and cover with broth and water.
If you don’t like keeping cans or cartons of broth around we suggest using Better Than Bouillon. It is a paste that you add to hot water to instantly make flavorful broth. For this recipe I used about 2 tsp of chicken flavor and .5 tsp of roasted garlic flavor.
Bring the soup up to a boil and add in the tortellini. The tortellini will only take about 3 minutes to cook. You can tell they are cooked when they all float to the top.
And that’s it! A nice quick weekday soup.
This recipe will feed about 4 people but we decided to freeze some and save some for lunches. It will last in the fridge for about 5 days and in the freezer for about 6 months.
Hope you enjoy!
