Slow Cooker Tortellini Soup with Sausage and Kale
Ingredients
The soup base
-
1
lb
ground sweet Italian sausage
-
1
medium
onion, diced
-
2
stalks
celery, diced
-
4
cloves
garlic, pressed or minced
-
1
tsp
kosher salt
-
1
tsp
freshly ground black pepper
-
⅓
cup
sherry or dry white wine
-
2
medium
carrots, diced
-
1
15-ounce can
diced tomatoes
-
8
cups
chicken stock
-
1
tsp
dried basil
-
1
tsp
dried oregano
-
½
tsp
dried parsley
-
3
cups
chopped lacinato dinosaur kale
-
1
lb
fresh 3-cheese tortellini
For garnish
-
to taste
grated Parmesan cheese
Instructions
- Preheat a large skillet over medium-high heat and brown the sausage.
- Add diced onion and celery, cooking for 3-4 minutes.
- Stir in minced garlic, salt, and pepper, and cook for another 2-3 minutes.
- Add sherry or white wine, scraping up any bits from the pan until it evaporates.
- Transfer the sausage mixture to the slow cooker and add carrots, diced tomatoes, and chicken stock.
- Stir in basil, oregano, and parsley, cover, and cook on low for 3 hours.
- Add tortellini and kale to the slow cooker and cook for an additional 30 minutes.
- Ladle into bowls and sprinkle with Parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
8
Calories
506
Total fat
26g
Total carbohydrates
42g
Total protein
25g
Sodium
1405mg
Cholesterol
72mg
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