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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 Here Are Some Basic Explanations Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to creamy tortellini soup with kale recipe. To cook creamy tortellini soup with kale you need 14 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Creamy Tortellini Soup with Kale:
- Use 1 lb Italian sausage removed from the casing
- Prepare 2 onions, diced
- Get 4 carrots, diced
- Take 4 stalks celery, diced
- Take 4 cloves garlic, minced
- Get 4 cups water
- You need 2 Bou vegetable bouillon cubes
- Take 1 Bou beef bouillon cube
- You need 1 Tbsp Italian seasoning
- You need 3 (12 oz) cans evaporated milk
- You need 1/4 cup corn starch
- Get 1/4 cup water
- You need 1 lb frozen tortellini
- Prepare 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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