tablespoons olive oil
medium leeks, thinly sliced
celery stalks, sliced
large carrot, peeled and thinly sliced
garlic cloves, sliced
(14-ounce) package JENNIE-O® Turkey Kielbasa
cups vegetable broth
salt and pepper, if desired
(9-ounce) package refrigerated cheese filled tortellini
cups chopped kale leaves
freshly grated Parmesan cheese, if desired
In large Dutch-oven, heat oil over medium heat. Sauté leeks, celery, carrot and garlic 5 minutes. Add kielbasa and cook until browned.
Add broth and bring to a boil. Season with salt and pepper, if desired. Reduce heat and simmer 15 minutes. Add tortellini and kale and cook 5 to 7 minutes. Garnish with cheese, if desired.