Cheese Tortellini And Kale Soup

• 3 Italian sausage links (4 ounces each), sliced
• 1 medium onion, finely chopped
• 1 cup chopped fennel bulb
• 4 garlic cloves, minced
• 1-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 1 cup water
• 4 cups chopped fresh kale
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 package (9 ounces) refrigerated cheese tortellini

1. 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.
2. 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.

italian sausage, onion, fennel bulb, garlic, thyme, red pepper, olive oil, cartons, water, fresh kale, cannellini beans, refrigerated cheese tortellini

Taken from www.tasteofhome.com/recipes/cheese-tortellini-and-kale-soup/ (may not work)