Slow Cooker Tortellini Soup with Sausage and Kale
User Reviews
4.7
Slow Cooker Tortellini Soup with Sausage and Kale
Description
Slow Cooker Tortellini Soup with Sausage and Kale starts by browning sweet Italian sausage with onion, celery, and garlic, followed by deglazing with sherry or dry white wine. These flavors transfer to the slow cooker along with diced carrots, tomatoes, chicken broth, and Italian herb seasonings. The slow cooker gently simmers the soup for three hours, developing depth in the broth.
Fresh three-cheese tortellini and chopped Lacinato kale are added late in the cooking process to preserve their texture and prevent overcooking. The result is a soup with savory sausage, soft pasta pockets filled with cheese, and slightly firm kale leaves, all balanced in a flavorful broth. Parmesan sprinkle finished in bowls adds saltiness and richness.
This soup works well as a filling lunch or light dinner. The ingredients supply protein, vegetables, and starch in a single bowl. The slow cooker method allows convenient preparation. For an alternative appliance, an Instant Pot can be used by browning ingredients first and then slow cooking using the appropriate setting.
Ingredients
- 1 pound sweet Italian sausage ground
- 1 onion , diced
- 2 celery diced, stalks
- 4 cloves garlic , pressed or minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- ⅓ cup sherry or dry white wine
- 2 carrot diced
- 1 15- ounce diced tomatoes canned
- 8 cups chicken stock
- 1 teaspoon basil herb seasoning McCormick brand, grinder
- 1 teaspoon oregano McCormick herb grinder
- ½ teaspoon parsley McCormick herb grinder
- 3 cups Lacinato kale dinosaur kale, stems removed, chopped
- 1 pound 3-cheese tortellini fresh
- Parmesan Cheese grated, for garnish
Instructions
- Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
- Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.
- Add the tortellini and the kale to the slow cooker and cook for 30 minutes.
- Ladle into bowls and sprinkle with parmesan cheese.
Notes
- To make this soup in an Instant Pot, brown meat and vegetables first using the sauté setting, then use the slow cooker function to cook through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 72mg | 24% |
| Sodium | 1398mg | 58% |
| Potassium | 707mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5131IU | 103% |
| Vitamin C | 39mg | 43% |
| Calcium | 168mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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