6 - 8 servings
16 ounces H-E-B Pork and Beef Smoked Sausage
1 cup chopped fresh fennel bulb
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes
3 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
3 cups water
1 bunch red swiss chard
2 (15 ounce) cans cannellini beans
1 (9 ounce) package fresh cheese tortellini
1/2 cup shredded Asiago or Parmesan cheese
Cut and discard leafy stalks from fennel bulb; trim end. Chop fennel bulb and onion; mince garlic. Remove thyme leaves from stems and chop. Cut sausage into 1/4-inch thick slices.
Heat oil in a heavy 6-quart pot over Medium-High heat. Sautèacute; fennel, onion, garlic, thyme and pepper 3 minutes. Add sausage; stir and cook 5 more minutes. Add broth and 3 cups water; bring to a boil over High heat.
Meanwhile, remove and discard tough stems from chard. Wash leaves and shake dry; tear into bite-sized pieces. Rinse and drain beans.
Stir chard and beans into boiling broth mixture. Return to a boil; add tortellini and stir. Reduce heat to Medium-High and cook 5 minutes, until chard and tortellini are tender. Season to taste with salt. Ladle soup into bowls and top with cheese. Serve while hot.
No Nutritional Information Available