Crock Pot Creamy Tortellini Soup
User Reviews
5.0
9 reviews
Excellent
Crock Pot Creamy Tortellini Soup
Report
Creamy Tortellini Soup loaded with vegetables, crushed tomatoes, spices and kale. Cook this in the slow cooker for an easy dinner.
Share:
Ingredients
- 1 pound Italian sausage
- 1 Tablespoon olive oil
- 1 cup onion diced
- 1 Tablespoon minced garlic
- 3 large carrots sliced thin
- 2 celery stalks sliced thin
- 1 14 ounce can crushed tomatoes
- 2 Tablespoons tomato paste
- 1 sprig fresh thyme leaves removed and minced finely or 1/2 teaspoon dried 1/2 teaspoon dried oregano
- 2 cups chicken broth
- 1 10 ounce bag refrigerated tortellini not dried
- 1 bunch fresh kale stems removed and chopped lightly or 1/2 bag frozen chopped kale
- 1 cup heavy cream
- Parmesan Cheese optional (grated or sliced for serving)
- 1 Tablespoon dried chili flakes
Add to Shopping List
Instructions
- In a sauté pan, cook the sausage till it is no longer pink, then place in the crock pot.
- Add the olive oil to the pan and cook the onions for 4 minutes, then add the garlic and cook for an additional minute or until fragrant. Add the onions to the crockpot.
- Next, add the carrots, celery, crushed tomatoes, tomato paste, thyme, oregano and chicken broth to the crockpot.
- Place the lid on the crockpot and set on high for 2 hours or low for 4.
- Remove the lid and add the tortellini and kale to the crockpot. Place the lid back on and cook for an additional 30 minutes.
- Add heavy cream and cook for another 10 minutes.
- Serve each bowl of soup with a few thin slices of parmesan and a sprinkle of chili flakes.
Notes
- Kale: I think fresh kale works best for this soup. It’s a hearty green and has a nice texture after it’s simmered in the soup. If you don’t like kale, you can use fresh spinach or frozen spinach instead.
- Tortellini: For the tortellini, pretty much any flavor will work in this soup. I really like to use cheese tortellini. Just be sure to use the fresh tortellini that is located in the refrigerated section at the grocery store.
- Cheese: The cheese is optional, but I highly recommend using it! You can use a vegetable peeler to make thin slices of parm or sprinkle grated or shredded Parmesan cheese over the top. You can also use Romano cheese or Asiago cheese.
Nutrition Information
Show Details
Calories
648kcal
(32%)
Carbohydrates
38g
(13%)
Protein
23g
(46%)
Fat
46g
(71%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Cholesterol
132mg
(44%)
Sodium
1274mg
(53%)
Potassium
796mg
(23%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
7327IU
(147%)
Vitamin C
31mg
(34%)
Calcium
187mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 38g | 13% |
| Protein | 23g | 46% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 132mg | 44% |
| Sodium | 1274mg | 53% |
| Potassium | 796mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 7327IU | 147% |
| Vitamin C | 31mg | 34% |
| Calcium | 187mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
