Kielbasa Tortellini Soup

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

18 ounces fresh cheese tortellini

1 tablespoon extra virgin olive oil

1 ring (13.9 ounces) kielbasa, sliced into ¼-inch rounds

1 small yellow onion, finely diced (about ½ cup)

½ cup (about 8 whole) sun-dried tomatoes, soaked in hot water, drained and chopped

2 tablespoons garlic, minced

3 cups (24 ounces / 720 g) chicken broth

2 cups water

1 cup (238 g) heavy whipping cream

1 package (8 ounces) cream cheese, softened, cubed (optional)

1 tablespoon Cajun seasoning

½ teaspoon black pepper

½ teaspoon crushed red pepper flakes

1 cup (30 g) fresh spinach leaves

parsley, chopped for garnish

parmesan, grated for garnish

Directions at iamhomesteader.com

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