Creamy Tortellini Soup with Kale

Name: How to cook Creamy Tortellini Soup with Kale - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Lance Wilson

Creamy Tortellini Soup with Kale

This soup is hearty and eats almost like a pasta dish. I make this in the slow cooker, but it could easily be made in a stock pot over the stove. Use baby spinach instead of kale if you don't like bitter greens.

Ingredient

Food ration :

8 servings

1 lb

Italian sausage removed from the casing

onions, diced

carrots, diced

4 stalks

celery, diced

4 cloves

garlic, minced

1/4 cup

water

Bou vegetable bouillon cubes

Bou beef bouillon cube

1 Tbsp

Italian seasoning

3 (12 oz)

cans evaporated milk

1/4 cup

corn starch

1 lb

frozen tortellini

6 cup

kale, destemmed and torn

Cooking instructions

* Step 1

Turn your slow cooker to high and add 4 cups water and the bouillon cubes. I use Bou brand.

* Step 2

In a skillet, brown the sausage breaking up the large pieces.

* Step 3

Add the sausage to the slow cooker.

* Step 4

Saute the onion, carrot, celery, and garlic until softened.

* Step 5

Add the vegetables, and the Italian seasoning to the slow cooker. Cook on high for 4 hours, or low for 7 hours.

* Step 6

Turn the cooker to high if not already and add the evorated milk. Allow to come to a simmer (~30 min)

* Step 7

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).