Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, creamy tortellini soup with kale. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Creamy Tortellini Soup with Kale is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Creamy Tortellini Soup with Kale is something that I have loved my entire life. They’re nice and they look fantastic.
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
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 1 lb Italian sausage removed from the casing
- Get 2 onions, diced
- Take 4 carrots, diced
- Make ready 4 stalks celery, diced
- Prepare 4 cloves garlic, minced
- Get 4 cups water
- Prepare 2 Bou vegetable bouillon cubes
- Take 1 Bou beef bouillon cube
- Prepare 1 Tbsp Italian seasoning
- Get 3 (12 oz) cans evaporated milk
- Make ready 1/4 cup corn starch
- Take 1/4 cup water
- Get 1 lb frozen tortellini
- Take 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.
Steps to make Creamy Tortellini Soup with Kale:
- Turn your slow cooker to high and add 4 cups water and the bouillon cubes. I use Bou brand.
- In a skillet, brown the sausage breaking up the large pieces.
- Add the sausage to the slow cooker.
- Saute the onion, carrot, celery, and garlic until softened.
- Add the vegetables, and the Italian seasoning to the slow cooker. Cook on high for 4 hours, or low for 7 hours.
- Turn the cooker to high if not already and add the evorated milk. Allow to come to a simmer (~30 min)
- 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).
- Add the kale, submerging with a spoon, and cook until the kale wilts and is tender (~10 min).
- 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’s going to wrap it up with this exceptional food creamy tortellini soup with kale recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
