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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 Exactly Why Are Apples So Beneficial With Regard To Your Health.
On TV plus in magazines everyone is telling you to eat an apple a day, however, have you ever asked yourself why? Many men and women have lived with this viewpoint for many years, and they also pass this on to their children. This thought is known all over the world and men and women just take it as fact without knowing if this is in fact true. In the following paragraphs we are going to be looking at apples to see if they really are a food that can help to keep you healthy.
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We hope you got benefit from reading it, now let’s go back to creamy tortellini soup with kale recipe. You can have creamy tortellini soup with kale using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Creamy Tortellini Soup with Kale:
- You need 1 lb Italian sausage removed from the casing
- Provide 2 onions, diced
- Get 4 carrots, diced
- Provide 4 stalks celery, diced
- You need 4 cloves garlic, minced
- Take 4 cups water
- Prepare 2 Bou vegetable bouillon cubes
- Take 1 Bou beef bouillon cube
- You need 1 Tbsp Italian seasoning
- Prepare 3 (12 oz) cans evaporated milk
- Use 1/4 cup corn starch
- Take 1/4 cup water
- Take 1 lb frozen tortellini
- Provide 6 cup kale, destemmed and torn
Instructions 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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