Fall is Here It's Time for Soup!

This is a terrific and easy soup that I like to make when it's a little brisk outside. Living in Minnesota means that this soup is appropriate about 10 months out of a year. This is from Bon Appetit, it has been featured in the magazine as well as "The Bon Appetit Cookbook". Which is a great cookbook, by the way, full of awesome standards.

Cheese Tortellini Soup with Cannelini, Keilbasa and Kale

2 tbsp Olive Oil
12 oz. fully cooked smoked kielbasa sausage, thinly sliced (any variety works, you could also substitute another kind of sausage if you like)
1 onion, chopped
4 cloves of garlic, minced
1-1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp dried crushed red pepper
10 cups low-sodium chicken broth
4 cups chopped kale (about 1/2 bunch)
1 15oz can of cannellini (white kidney beans), rinsed and drained
1 9oz package cheese tortellini
Asiago or Parmesan cheese for serving

Heat oil in heavy large pot over medium-high heat. Add next five ingredients and saute until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (can be prepared up to this point one day ahead of time, refrigerated and then brought back up to a simmer for the next steps)

Add tortellini to soup. Simmer until pasta is tender but still firm to bite, about 5 minutes

Ladle soup into bowls. Serve, passing grated cheese separately.