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–+ servings

Slow Cooker Tortellini Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 8 hours 5 minutes
Total: 8 hours 20 minutes
With crumbled sausage, tomatoes, pillowy cheese tortellini + leafy greens in a velvety, creamy broth. SO GOOD!
5 stars (4 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casing removed
  • 3 cups chicken stock
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 (3-inch) Parmesan rind, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • ½ bunch kale, stems removed and leaves chopped
  • ½ cup heavy cream
  • 3 tablespoons chopped fresh basil
  • ¼ cup shaved Parmesan

Equipment

Instructions

  • Heat olive oil in a large cast iron skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Place Italian sausage into a 6-qt slow cooker. Stir in chicken stock, diced tomatoes, tomato sauce, onion, garlic, Italian seasoning and Parmesan rind, if using; season with salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • Uncover and stir in tortellini, kale and heavy cream; cover and cook on high heat for an additional 20-30 minutes, or until tortellini is tender. Stir in basil; season with salt and pepper, to taste.
  • Serve immediately, topped with Parmesan.