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Nutrition Facts
Serving Size 639 g
(Approx. 8 Servings)
Amount Per Serving
Calories 500 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 1220 mg 51%
Total Carbohydrate 47 g 16%
Dietary Fiber 7 g 28%
Sugars 7 g
Protein 25 g
Vitamin A 90% Iron 20%
Vitamin C 40% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sausage White Bean Soup With Cheese Tortellini

Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
8  People


Recipe makes 8 Servings

16 Oz HEB Smoked Sausage
1 cup(s) fennel, chopped
1 white onion, chopped
4 garlic, minced
1 Tbsp thyme, chopped
1 Tbsp H-E-B Extra Virgin Olive Oil
1/2 Tsp Central Market Organic Crushed Red Pepper Flakes
43 1/2 Oz Hill Country Fare Chicken Broth
14 1/2 Oz H-E-B Vegetable Broth
3 cup(s) water
1 Swiss chard
30 Oz Progresso White Cannellini Kidney Beans
18 Oz cheese tortellini
1/2 cup(s) H-E-B Fancy Shredded Asiago
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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.
Sautè fennel, onion, garlic, thyme and pepper for 3 minutes.
Add sausage; stir and cook 5 more minutes.
Add chicken and vegetable 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.
Ladle soup into bowls and top with cheese.



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