Creamy Tortellini Soup with Kale
Creamy Tortellini Soup with Kale

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy tortellini soup with kale. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Creamy Tortellini Soup with Kale is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Creamy Tortellini Soup with Kale is something which I have loved my entire life.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook creamy tortellini soup with kale using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Creamy Tortellini Soup with Kale:
  1. Get 1 lb Italian sausage removed from the casing
  2. Get 2 onions, diced
  3. Make ready 4 carrots, diced
  4. Prepare 4 stalks celery, diced
  5. Prepare 4 cloves garlic, minced
  6. Take 4 cups water
  7. Prepare 2 Bou vegetable bouillon cubes
  8. Make ready 1 Bou beef bouillon cube
  9. Take 1 Tbsp Italian seasoning
  10. Make ready 3 (12 oz) cans evaporated milk
  11. Make ready 1/4 cup corn starch
  12. Make ready 1/4 cup water
  13. Get 1 lb frozen tortellini
  14. Take 6 cup kale, destemmed and torn

This Creamy Tortellini Soup Recipe is a must for those wanting to warm up this winter. Loaded with tender tortellini, this soup recipe is a must.. You can simmer for longer, if you prefer, but I recommend holding off on the tortellini, kale, heavy cream and basil until right before serving. Here is an awesome recipe that the whole family will love!

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.

You can simmer for longer, if you prefer, but I recommend holding off on the tortellini, kale, heavy cream and basil until right before serving. Here is an awesome recipe that the whole family will love! This soup is full of awesome flavor and you don't have to worry about sneaking veggies into it as one of the main ingredients is some delicious kale! A mix of vegetables, simmered with Italian seasonings, a splash of wine, kale, and cheese tortellini. Soup is so warm and inviting this time of year, and I simply can't get enough of it.

So that’s going to wrap it up with this exceptional food creamy tortellini soup with kale recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!