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Creamy Tortellini Soup with Kale
Creamy Tortellini Soup with Kale

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We hope you got benefit from reading it, now let’s go back to creamy tortellini soup with kale recipe. You can cook creamy tortellini soup with kale using 14 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Creamy Tortellini Soup with Kale:
  1. Get 1 lb Italian sausage removed from the casing
  2. Provide 2 onions, diced
  3. You need 4 carrots, diced
  4. You need 4 stalks celery, diced
  5. Get 4 cloves garlic, minced
  6. Prepare 4 cups water
  7. You need 2 Bou vegetable bouillon cubes
  8. Prepare 1 Bou beef bouillon cube
  9. Take 1 Tbsp Italian seasoning
  10. Take 3 (12 oz) cans evaporated milk
  11. Use 1/4 cup corn starch
  12. Take 1/4 cup water
  13. Provide 1 lb frozen tortellini
  14. Take 6 cup kale, destemmed and torn
Instructions to make Creamy Tortellini Soup with Kale:
  1. Turn your slow cooker to high and add 4 cups water and the bouillon cubes. I use Bou brand.
  2. In a skillet, brown the sausage breaking up the large pieces.
  3. Add the sausage to the slow cooker.
  4. Saute the onion, carrot, celery, and garlic until softened.
  5. Add the vegetables, and the Italian seasoning to the slow cooker. Cook on high for 4 hours, or low for 7 hours.
  6. Turn the cooker to high if not already and add the evorated milk. Allow to come to a simmer (~30 min)
  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).
  8. Add the kale, submerging with a spoon, and cook until the kale wilts and is tender (~10 min).
  9. Adjust the consistency of the soup with water or milk. I used about a cup. Season with salt and pepper to taste and plate in bowls with crusty bread.

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