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Sausage White Bean Soup With Cheese Tortellini

Cooking Connection



Quick and easy


Prep Time:

15 minutes

Cook Time:

18 minutes


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.
Nutritional Information
No Nutritional Information Available
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