Crockpot Tortellini Soup
Ingredients
The soup base
-
1
tablespoon
extra-virgin olive oil
-
1
pound
ground Italian turkey sausage
-
1
large
yellow onion, chopped (about 2 cups)
-
1
large
fennel bulb, chopped (about 2 cups)
-
¾
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
2
tablespoons
unsalted tomato paste
-
3
cloves
garlic, minced (about 1 tablespoon)
-
3
large
carrots, chopped (about 1½ cups)
-
6
cups
low-sodium chicken broth
-
1
15-ounce can
fire roasted diced tomatoes in their juices
-
2
teaspoons
Italian seasoning
-
4
cups
chopped kale (about half of an 8- to 10-ounce bunch)
-
1
9-ounce package
3-Cheese Tortellini
-
1
tablespoon
red wine vinegar
Toppings
-
¼
cup
finely grated Parmesan cheese
-
to taste
chopped fresh parsley
Instructions
- Heat olive oil in a large skillet, then brown the sausage with onion, fennel, salt, and pepper until softened.
- Add tomato paste and garlic, cooking until fragrant.
- Transfer the mixture to a slow cooker and add carrots, chicken broth, diced tomatoes, and Italian seasoning.
- Cook on LOW for 3 hours until the carrots are nearly tender.
- Stir in kale and tortellini, then cook on LOW for an additional 30 minutes until the kale is wilted and tortellini is al dente.
- Stir in red wine vinegar and adjust consistency with additional broth if desired.
- Serve hot, topped with Parmesan and parsley.
Nutrition Facts (estimated)
Servings
8
Calories
412
Total fat
22g
Total carbohydrates
27g
Total protein
23g
Sodium
20mg
Cholesterol
20mg
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