Slow Cooker Sausage Tortellini Soup Recipe

Slow cooker sausage tortellini soup recipe. Delicious sausage, tortellini, and kale soup cooked in a slow cooker.

Easy Sausage Tortellini Soup Recipe

This is a hearty and flavorful soup!

makes 6 servings

Ingredients: 1 pound (480 g) mild Italian sausages, removed from casings, 1 tablespoon (15 ml) olive oil, 1 medium yellow onion, peeled and chopped (1½ cups (375 ml), 3 medium carrots, peeled and chopped (1¹⁄³ cups (330 ml), 4 cloves garlic, peeled and minced, 5 cups (1.25 L) low-sodium beef broth, 2 (14½ oz (435 ml) each) cans tomatoes, undrained, 8 oz (240 ml) tomato sauce, 1 tablespoon (15 ml) Italian seasoning, salt and freshly ground black pepper, to taste, 9 oz (270 g) refrigerated three cheese tortellini, 2 cups (500 ml) chopped fresh kale, thick ribs removed, shredded Parmesan cheese, for serving

Instructions: In a large pot, heat olive oil over medium heat. Crumble Italian sausages into the pot and cook, stirring and breaking up occasionally, until browned and cooked through. Remove cooked sausages from the pan and drain onto a plate lined with several layers of paper towels, reserving 1 tablespoon (15 ml) fat in the pot.

Stir in onions and carrots. Saute, stirring occasionally, for about 3 minutes. Stir in minced garlic and cook, stirring, for a further 1 minute. Stir in beef broth, tomatoes, tomato sauce, and Italian seasoning. season with salt and black pepper. Stir well.

Increase heat to high and bring the tomato mixture to a light boil. Return cooked Italian sausages to the pot, then reduce heat to medium-low. Simmer, uncovered, until carrots are tender, for about 15 minutes.

Stir in cheese tortellini and fresh kale. Cover and cook for a further 10 minutes.

Remove the pot from the heat. Ladle sausage tortellini soup into soup bowls. Serve warm with shredded parmesan cheese.

Slow Cooker Sausage Tortellini Soup Recipe

Ingredients

• 12 cups (3 L) vegetable broth
• 1 cup sliced turkey sausages
• 1 cup green onions
• 3 cloves garlic, peeled and minced
• 4 oz (120 g) herb tortellini
• 2 cups coarsely chopped packed kale
• salt & freshly ground black pepper to taste

Method