22 December 2014

Recipe - Kielbasa Tortellini Soup

I came across this recipe last week for Alton Brown's Christmas Soup. It sounded delicious! I made something similar on Saturday for a family gathering, and everyone loved it. Here's my version:

Smoked Sausage Soup

1 pound Kielbasa (also known as Polish Sausage; smoked sausage will also work)
1 tsp. vegetable oil
8 cloves garlic, minced (about 2 Tbs. minced garlic)
8 cups chicken broth (4 cans, 14.5 oz. each)
2 cans white beans (I used chickpeas, also known as garbanzo beans)
1 pound potatoes, washed and cut into cubes
7 oz. box parmesan tortellini (I used this tortellini, but about 6-8 oz. of any small dry pasta would be fine)
2 Tbs. red wine vinegar
1/2 tsp. pepper

Cut the sausage in half lengthwise and slice thinly. Brown the sausage in a 7-quart Dutch oven over medium-low heat, approximately 15 minutes. Remove the kielbasa from the pan and set aside.

Add the oil and garlic to the pot with the sausage drippings and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the broth, beans, and potatoes. Cover and bring to a boil, stirring occasionally.

Note: I let the soup simmer for over an hour, so I needed to add about 4 cups of water to make up for what had boiled off.

Add the pasta and cook according to package directions, until pasta is tender.

Add the sausage back to the pot. Add the red wine vinegar and black pepper and stir to combine.

Ladle the soup into bowls and serve hot. My family added sriracha hot sauce to their bowls to make it spicy!