Ingredients
2 t. olive oil
6 oz. turkey or pork kielbasa
1 small red onion, chopped
1 C. chopped fennel or celery
2 garlic cloves, minced
1 T. Chopped fresh thyme
1/4 t. crushed red pepper
7 C. chicken broth
6 C. choped Swiss Chard (stems and leaves)
2 large carrots, chopped
3/4 t. coarse sale
1 2/3 C. cheese tortellini
2 T. grated Pecorino Romano cheese
Preparation
Heat oil in large pot over medium-high heat until hot. Cook sausage, onion, fennel, garlic, thyme and crushed red pepper 8 minutes or until vegetables are soft and sausage is browned, stirring occasionally. Add 1C broth, stirring to scrape any browned bits from bottom of pot. Add remaining broth; bring to a boil.
Stir in chard, carrots and salt. Reduce heat to low; simmer 5 minutes or until vegetables are tender. Add tortellini; simmer 5 minutes or until tortellini is tender. Serve sprinkled with cheese.
