Name: Creamy Tortellini Soup with Kale
Ingredients: 1 lb Italian sausage removed from the casing; 2 onions, diced; 4 carrots, diced; 4 stalks celery, diced; 4 cloves garlic, minced; 4 cups water; 2 Bou vegetable bouillon cubes; 1 Bou beef bouillon cube; 1 Tbsp Italian seasoning; 3 (12 oz) cans evaporated milk; 1/4 cup corn starch; 1/4 cup water; 1 lb frozen tortellini; 6 cup kale, destemmed and torn

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Creamy Tortellini Soup with Kale

You can cook Creamy Tortellini Soup with Kale using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Creamy Tortellini Soup with Kale :

Provide Italian sausage removed from the casing.

Use onions, diced.

Provide carrots, diced.

Prepare celery, diced.

Provide garlic, minced.

Prepare water.

Provide Bou vegetable bouillon cubes.

Prepare Bou beef bouillon cube.

You need to prepare Italian seasoning.

You need cans evaporated milk.

Prepare corn starch.

You need water.

You need frozen tortellini.

Provide kale, destemmed and torn.

Short Tips:

Prep work is an extremely important part of food preparation. You intend to make certain you have every thing you could need. You also wish to ensure you have all the products you might require. You do not intend to be in the middle of a recipe and also figure out you are missing something crucial.

instructions :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..

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