SLOW COOKER TUSCAN TORTELLINI SOUP

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This hearty Slow Cooker Tuscan Tortellini Soup will be a family favorite. Delicious & easy to make, you’re simply going to love how easy it comes together.

I love soup throughout the fall and cold weather months. Indeed, a week ago alone we had a lethargic cooker soup or stew 4 days out of the week. It made life simple for me and supper flavorful for the family. I particularly love basic tomato soups, while my children love anything with cheddar… bunches of cheddar. Since today is #TortelliniTuesday, we’ve chosen to feature a formula utilizing Three Bridges newly made tortellini and seeing that it’s public pasta month, it’s an incredible chance to have a go at something new.

So this Slow Cooker Tuscan Tortellini Soup joins both our top picks in one delectably generous soup. My #1 thing about this Slow Cooker Tuscan Tortellini Soup, other than the lovely dim red tone, is that I can make this in my lethargic cooker. In a real sense, I tossed the entirety of the fixings in my slow cooker and let it stew. At that point we finished off it with some newly ground parmesan cheddar and sprinkled on some pepper and had the most astounding supper.

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This Slow Cooker Tuscan Tortellini Soup formula makes a ton, so we had enough to give a few companions for their supper the following night as well. We got a book the following day saying the amount they cherished it.

This Slow Cooker Tuscan Tortellini Soup is delicious, savory, and perfect for the cold fall and winter months. This soup makes a great addition to any family potluck, and is super easy and fun to make on a cold night!

Ingredients

  • 3 28 ounce cans crushed tomatoes
  • 6 cups chicken broth if you like a less salty soup, use low sodium
  • 1 yellow onion finely chopped
  • 1 1/2 pounds sweet or spicy Italian sausage
  • 2 tablespoons garlic minced
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons salt to taste, I use 1 teaspoon
  • 1 teaspoon crushed red pepper
  • 2 tablespoons Italian seasoning
  • 1/2 teaspoon black pepper
  • 2 cup kale roughly chopped
  • 1 cup heavy cream or half-n-half milk would work too
  • 1 cup grated parmesan cheese plus more for topping
  • 20 ounce package refrigerated Cheese Tortellini or 2 – 9 ounce packages.
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Instructions

  • In a large pan add sausage, onion, and garlic. Roughly chop while the sausage is cooking and cook over medium-high heat until the sausage is completely cooked through; about 8-10 minutes. 
  • Once sausage is cooked remove from heat and drain excess grease if you desire.
  • In a 6 qt. slow cooker add chicken broth, crushed tomatoes, cooked sausage and all of the seasonings.
  • Add lid onto slow cooker and cook on high for 2-3 hours or low 4-5.
  • Add heavy cream, shredded parmesan cheese, and tortellini and cook for another 20 minutes.
  • Then add chopped kale and cook another 10 minutes.
  • Once cooked, serve and garnish with more cheese if you so desire.
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