Creamy Tortellini Soup (Print Version)
# Ingredients:
01 -
2 celery stalks, thinly sliced into rounds.
02 -
3 cups tortellini, fresh or frozen, any kind.
03 -
4 cups chicken broth, low-sodium preferred.
04 -
¾ pound mild or spicy Italian sausage, your choice.
05 -
2 large carrots, chopped into small chunks.
06 -
½ onion, chopped as finely as you can.
07 -
3 garlic cloves, minced or finely grated.
08 -
2 cups chopped kale or spinach.
09 -
¼ cup Parmesan cheese, grated finely.
10 -
1½ teaspoons seasoning blend for Italian dishes.
11 -
2 tablespoons tomato paste for added flavor.
12 -
¾ teaspoon salt, or adjust to your taste.
13 -
1 cup cream—light, heavy, or whipping works.
# Instructions:
01 -
In a big skillet, cook the sausage with onion over medium-high heat until browned. Drain off excess grease if you prefer.
02 -
Mix in salt, garlic, Italian seasoning, and tomato paste. Let it cook for a couple of minutes to bring out the flavors.
03 -
Transfer everything from your skillet into the slow cooker. Add the carrots, celery, and broth at this point.
04 -
Put the lid on and cook. Use a low setting for about 5-6 hours or high for around 2-3 hours until veggies are nice and soft.
05 -
Pour in cream, tortellini, Parmesan, and your greens. Cook for another 10-15 minutes so the pasta is nice and tender.
06 -
Taste it and tweak the seasoning to your liking before serving it up.
# Notes:
01 -
You can swap the sausage for white beans or chicken.
02 -
It’s fine to use any kind of cream you have on hand.