Tortellini Soup

This recipe by Foodie Crush is top notch. So we just had to share! The ultimate comfort soup for those cold Buffalo nights.

Slow Cooker Tortellini Soup with Sausage and Kale

A clean, herb-infused broth makes this slow cooker tortellini soup with Italian sausage a favorite to keep in your weekly meal plans.

CourseSoup

CuisineItalian

Keywordtortellini soup

Prep Time15 minutes

Cook Time4 hours

Total Time4 hours 15 minutes

Ingredients

• 1 pound ground sweet Italian sausage

• 1 onion , diced

• 2 stalks celery , diced

• 4 cloves garlic , pressed or minced

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1/3 cup sherry or dry white wine

• 2 carrots , diced

• 1 15- ounce can diced tomatoes

• 8 cups chicken stock

• 1 teaspoon McCormick Basil Herb Grinder

• 1 teaspoon McCormick Oregano Herb Grinder

• 1/2 teaspoon McCormick Parsley Herb Grinder

• 3 cups chopped lacinato , dinosaur kale, stems removed

• 1 pound fresh 3-cheese tortellini

• Grated Parmesan cheese 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 tortellini soup in an Instant Pot, first brown the meat and vegetables using the browning setting. Then cook the soup using the slow cooker setting.