Description
A hearty and comforting Slow Cooker Tortellini Soup featuring crumbled Italian sausage, cheese-filled tortellini, fresh kale, and a creamy tomato broth infused with Italian herbs and Parmesan rind. This easy-to-make soup combines rich flavors and tender pasta for a satisfying meal perfect for busy days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 3 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 (3-inch) Parmesan rind, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 (9-ounce) package refrigerated three cheese tortellini
- ½ bunch kale, stems removed and leaves chopped
- ½ cup heavy cream
- 3 tablespoons chopped fresh basil
- ¼ cup shaved Parmesan
Instructions
- Brown the Sausage: Heat olive oil in a large cast iron skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook for 3-5 minutes until browned and cooked through. Drain any excess fat from the skillet.
- Combine Ingredients in Slow Cooker: Transfer the browned sausage to a 6-quart slow cooker. Add chicken stock, diced tomatoes, tomato sauce, diced onion, minced garlic, Italian seasoning, and Parmesan rind if using. Season with kosher salt and freshly ground black pepper to taste.
- Slow Cook the Soup: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 3-4 hours, allowing the flavors to meld and develop fully.
- Add Tortellini and Greens: Uncover the slow cooker and stir in the refrigerated tortellini, chopped kale, and heavy cream. Cover again and cook on high for an additional 20-30 minutes, or until the tortellini is tender and the kale has softened.
- Finish and Serve: Stir in fresh chopped basil and adjust seasoning with salt and pepper as needed. Serve the soup immediately, garnished with shaved Parmesan cheese for extra richness.
Notes
- For a vegetarian version, substitute Italian sausage with plant-based sausage and use vegetable broth instead of chicken stock.
- If you don't have a Parmesan rind, you can omit it, but it adds a nice depth of flavor.
- Feel free to swap kale with spinach or Swiss chard based on your preference.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To keep tortellini from overcooking, add them toward the end of cooking as directed.
