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As the leaves turn and the chill of autumn settles in, there's nothing quite like a warm bowl of soup to provide comfort and nourishment. Soups have long been a staple in many households, especially during the colder months, when they offer not only warmth but also a sense of coziness and satisfaction. Among the myriad of soup recipes available, Kielbasa Tortellini Soup stands out as a particularly hearty and satisfying option. This delightful dish combines the robust flavors of kielbasa — a type of Polish sausage — with the tender, stuffed pockets of tortellini, creating a meal that is both filling and flavorful.

Kielbasa Tortellini Soup

Warm up your autumn with a delicious bowl of Kielbasa Tortellini Soup! This comforting dish combines smoky kielbasa and tender tortellini in a flavorful broth loaded with fresh vegetables. Perfect for cozy family dinners, this recipe is both hearty and nourishing. Discover step-by-step instructions and tips to make it your own. Click through to explore this delightful recipe and transform your mealtime today!
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Ingredients
  

1 pound kielbasa, sliced into half-moons

1 medium onion, chopped

3 cloves garlic, minced

1 large carrot, diced

2 stalks celery, diced

1 (14.5 oz) can diced tomatoes, undrained

4 cups low-sodium chicken broth

2 cups fresh or frozen cheese tortellini

2 cups fresh spinach leaves

1 teaspoon Italian seasoning

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook until it's browned, about 5-7 minutes.

    Add the chopped onion, diced carrot, and celery to the pot. Sauté for about 5 minutes, until the vegetables have softened.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Pour in the diced tomatoes (with juices) and chicken broth. Stir well to combine.

          Add in the Italian seasoning, bay leaf, salt, and pepper. Bring the soup to a gentle boil.

            Once boiling, add the tortellini and cook according to the package instructions, usually around 3-5 minutes for fresh tortellini or 7-10 minutes for frozen.

              During the last couple of minutes of cooking, fold in the fresh spinach until wilted.

                Remove the bay leaf from the soup, adjust seasoning if necessary, and serve hot.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

                    - Presentation Tips: Ladle the soup into bowls and garnish with freshly chopped parsley for an added splash of color. Serve with crusty bread for dipping. Enjoy your hearty meal!