Slow Cooker Tortellini Soup with Sausage and Kale
Ingredients
The soup base
-
1
pound
ground sweet Italian sausage
-
1
unit
onion, diced
-
2
stalks
celery, diced
-
4
cloves
garlic, pressed or minced
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground black pepper
-
⅓
cup
sherry or dry white wine
-
2
carrots
diced
-
1
15-ounce can
diced tomatoes
-
8
cups
chicken stock
-
1
teaspoon
McCormick Basil Herb Grinder
-
1
teaspoon
McCormick Oregano Herb Grinder
-
½
teaspoon
McCormick Parsley Herb Grinder
-
3
cups
chopped lacinato, dinosaur kale, stems removed
-
1
pound
fresh 3-cheese tortellini
For garnish
-
to taste
unit
Grated Parmesan cheese
Instructions
- Brown the sausage in a preheated skillet over medium-high heat.
- Add the onion and celery, cooking until softened, then stir in the garlic, salt, and pepper.
- Pour in the sherry or white wine, scraping the bottom of the pan until evaporated.
- Transfer the mixture to the slow cooker and add the carrots, diced tomatoes, and chicken stock.
- Grind in the basil, oregano, and parsley, then stir to combine.
- Cover and cook on low for 3 hours.
- Add the tortellini and kale, cooking for an additional 30 minutes.
- Serve in bowls and sprinkle with Parmesan cheese.
Nutrition Facts (estimated)
Servings
8
Calories
505
Total fat
26g
Total carbohydrates
42g
Total protein
25g
Sodium
1398mg
Cholesterol
72mg
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