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Before you jump to Creamy Tortellini Soup with Kale recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Taking A Look At The Many Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to creamy tortellini soup with kale recipe. You can cook creamy tortellini soup with kale using 14 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Creamy Tortellini Soup with Kale:
- You need 1 lb Italian sausage removed from the casing
- Provide 2 onions, diced
- Take 4 carrots, diced
- You need 4 stalks celery, diced
- Get 4 cloves garlic, minced
- Take 4 cups water
- Take 2 Bou vegetable bouillon cubes
- Get 1 Bou beef bouillon cube
- Take 1 Tbsp Italian seasoning
- Use 3 (12 oz) cans evaporated milk
- Provide 1/4 cup corn starch
- Get 1/4 cup water
- You need 1 lb frozen tortellini
- Get 6 cup kale, destemmed and torn
Steps to make Creamy Tortellini Soup with Kale:
- Turn your slow cooker to high and add 4 cups water and the bouillon cubes. I use Bou brand.
- In a skillet, brown the sausage breaking up the large pieces.
- Add the sausage to the slow cooker.
- Saute the onion, carrot, celery, and garlic until softened.
- Add the vegetables, and the Italian seasoning to the slow cooker. Cook on high for 4 hours, or low for 7 hours.
- Turn the cooker to high if not already and add the evorated milk. Allow to come to a simmer (~30 min)
- Stir the corn starch and 1/4 cup water in a small bowl. All the starch slurry and frozen tortellini to the soup and cook until the pasta is soft (~30 min).
- Add the kale, submerging with a spoon, and cook until the kale wilts and is tender (~10 min).
- Adjust the consistency of the soup with water or milk. I used about a cup. Season with salt and pepper to taste and plate in bowls with crusty bread.
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