Cook onions and kielbasa in oil in a 10-inch Dutch oven or heavy pot over moderately high heat, stirring occasionally until the sausage is golden and the onions are tender; about 2 to 3 minutes.
Add the broth and tortellini to the pot. Next, crush the whole tomatoes with your hands and add them into the pot. Bring to a boil, stirring often.
Turn heat down to low, add some fresh cracked pepper. Then cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Turn off the heat and add cheeses. Cover and let stand for about five minutes.
Stir well, before plating the pasta, then garnish with green onions, if desired. Serve hot.
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