Description
A hearty and comforting Slow Cooker Tortellini Soup combining Italian sausage, tender tortellini, kale, and a rich tomato-based broth. Perfect for an easy, hands-off meal that brings together savory flavors with creamy freshness in just a few hours.
Ingredients
Meat and Oils
- 1 tablespoon olive oil
- 1 pound Italian sausage (casing removed)
Liquids and Sauces
- 3 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 cup heavy cream
Vegetables and Herbs
- 1 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1/2 bunch kale (stems removed and leaves chopped)
- 3 tablespoons chopped fresh basil
Cheese and Garnishes
- 1 (3-inch) Parmesan rind (optional)
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1/4 cup shaved Parmesan
Seasoning
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Brown the sausage: Heat olive oil in a large cast iron skillet over medium-high heat. Add Italian sausage and cook, breaking it up as it cooks, until browned and cooked through, about 3-5 minutes. Drain any excess fat.
- Combine ingredients in slow cooker: Transfer the browned Italian sausage to a 6-quart slow cooker. Add chicken stock, diced tomatoes, tomato sauce, diced onion, minced garlic, Italian seasoning, and the Parmesan rind if using. Season with kosher salt and freshly ground black pepper to taste. Stir everything together well.
- Slow cook the soup: Cover the slow cooker and cook the soup on low heat for 7-8 hours, or on high heat for 3-4 hours, allowing the flavors to meld and the ingredients to soften.
- Add tortellini, kale, and cream: Uncover the slow cooker and stir in the refrigerated tortellini, chopped kale, and heavy cream. Cover again and cook on high heat for an additional 20-30 minutes, or until the tortellini is tender and the kale is wilted.
- Finish with fresh basil and seasoning: Stir in the chopped fresh basil and adjust seasoning with additional salt and pepper if needed. Serve the soup immediately, topped with shaved Parmesan cheese.
Notes
- Using the Parmesan rind while cooking enhances the flavor of the broth but can be omitted if unavailable.
- You can substitute kale with spinach or Swiss chard if preferred.
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- Ensure to crumble the sausage thoroughly for even cooking and texture.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the tortellini.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
