Ingredients
3 Italian sausage links (4 ounces each), sliced1 medium onion, finely chopped1 cup chopped fennel bulb4 garlic cloves, minced1-1/2 teaspoons minced fresh thyme1/2 teaspoon crushed red pepper flakes2 tablespoons olive oil2 cartons (32 ounces each) reduced-sodium chicken broth1 cup water4 cups chopped fresh kale1 can (15 ounces) cannellini beans, rinsed and drained1 package (9 ounces) refrigerated cheese tortellini
Preparation
In a large saucepan, cook the sausage, onion, fennel, garlic, thyme and pepper flakes in oil until sausage is no longer pink; drain. Add broth and water; bring to a boil.
Stir in kale and beans; return to a boil. Reduce heat; simmer, uncovered, until kale is tender. Add tortellini; simmer, uncovered, for 7-9 minutes or until tender.
