Slow Cooker Creamy Tortellini Soup
This creamy tortellini soup is made in a crockpot with vegetables, crushed tomatoes, spices and kale. Choose your favorite tortellini to complete the soup.
Servings: 6
Equipment
Ingredients
- 1 pound Italian Sausage (hot or mild)
- 1 Tablespoon Olive Oil
- 1 cup Onion, diced
- 1 Tablespoon Minced Garlic
- 3 large Carrots, sliced thin
- 2 Celery Stalks, sliced thin
- 1 14-ounce can Crushed Tomatoes
- 2 Tablespoons Tomato Paste
- 1 sprig Fresh Thyme, leaves removed and minced finely, or ½ teaspoon dried leaves (not ground)
- ½ teaspoon Dried Oregano
- 2 cups Chicken Broth
- 1 10-ounce bag Refrigerated Tortellini (not dried)
- 1 Bunch Kale, stems removed and chopped lightly or ½ bag frozen chopped kale
- 1 cup Heavy Cream
- Parmesan Cheese optional (grated or sliced for serving)
- 1 Tablespoon Dried Chili Flakes
Instructions
- In a sauté pan, cook the sausage till it is no longer pink, then place in the crock pot. Add the olive oil to the pan and cook the onions for 4 minutes, then add the garlic and cook for an additional minute. Add the onions to the crockpot.
- Next, add the carrots, celery, crushed tomatoes, tomato paste, thyme, oregano and chicken broth to the crockpot.
- Place the lid on the slow cooker and cook on high for 2 hours or low for 4 hours.
- Remove the lid and add the tortellini and kale to the crockpot. Place the lid back on and cook for an additional 30 minutes.
- Add heavy cream and cook for another 10 minutes.
- Serve each bowl of soup with a few thin slices of parmesan and a sprinkle of chili flakes.
Notes
- Using fresh kale is best for this soup, but if you have trouble finding some, you can use baby spinach instead.
- Serve this with a rustic loaf of Italian bread. Tear it into pieces and use it to dip into the broth.
Nutrition
Calories: 543kcal
