Slow Cooker Tortellini Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 5 mins
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Total Time
8 hrs 20 mins
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Servings
6 servings
Slow Cooker Tortellini Soup
Description
The recipe begins by browning Italian sausage in olive oil, which adds depth and renders fat before transferring to a slow cooker. Chicken stock, canned tomatoes, tomato sauce, diced onion, garlic, Italian seasoning, and optionally a Parmesan rind are combined with the sausage to create a robust broth base. This mixture simmers for several hours, allowing flavors to develop deeply.
Near the end of the cooking time, refrigerated three-cheese tortellini and chopped kale are stirred in, cooking until the pasta is tender and the kale slightly wilted. Heavy cream is added to mellow and enrich the tomato broth, giving it a creamy texture without overpowering the fundamental flavors. Fresh chopped basil and shaved Parmesan finish the soup, introducing brightness and additional umami.
This soup serves well as a filling main course or a hearty meal starter, offering a mix of protein, vegetables, and pasta in a single preparation. It benefits from gradual slow cooking that tenderizes ingredients, making it convenient for hands-off meal timing.
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 onion diced, medium sweet
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 (3-inch) parmesan optional, rind
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 (9-ounce) package three cheese tortellini refrigerated
- ½ bunch kale stems removed and leaves chopped
- ½ cup heavy cream
- 3 tablespoons basil chopped, fresh
- ¼ cup Parmesan Cheese shaved
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.
User Reviews
Overall Rating
5
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