Creamy Tortellini Soup with Kale
Creamy Tortellini Soup with Kale

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, creamy tortellini soup with kale. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This tortellini soup has been a long time coming. Here in the TMP test kitchen we've been talking for ages about putting a quick and. Spinach Tortellini Soup with Joanna Gaines

Creamy Tortellini Soup with Kale is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Creamy Tortellini Soup with Kale is something which I’ve loved my entire life. They are nice and they look wonderful.

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

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

Stir in the cream and the kale. Continue simmering for another couple minutes until kale wilts in the soup. Season with additional salt and pepper to taste. A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.

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.

If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup packed with cheesy tortellini and Creamy Tortellini Soup for the win! How in the heck are ya? The hubby dislikes cookedand or wilted spinach.

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