Creamy Tortellini Soup with Kale
Creamy Tortellini Soup with Kale

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy tortellini soup with kale. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Creamy Tortellini Soup with Kale is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Creamy Tortellini Soup with Kale is something that I’ve loved my entire life.

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 recipe, we must first prepare a few components. You can cook 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:
  1. Take 1 lb Italian sausage removed from the casing
  2. Make ready 2 onions, diced
  3. Make ready 4 carrots, diced
  4. Prepare 4 stalks celery, diced
  5. Get 4 cloves garlic, minced
  6. Take 4 cups water
  7. Make ready 2 Bou vegetable bouillon cubes
  8. Get 1 Bou beef bouillon cube
  9. Take 1 Tbsp Italian seasoning
  10. Prepare 3 (12 oz) cans evaporated milk
  11. Take 1/4 cup corn starch
  12. Make ready 1/4 cup water
  13. Prepare 1 lb frozen tortellini
  14. Prepare 6 cup kale, destemmed and torn

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Steps 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.

How in the heck are ya? The hubby dislikes cookedand or wilted spinach. Has anyone tried it with kale? I garnished my sausage and tortellini soup with Parmesan cheese, just Of course. I used lacinato kale, or dinosaur kale, in this easy tortellini soup for a bit more bulk, and freshness, added at the end with the tortellini.

So that is going to wrap it up with this special food creamy tortellini soup with kale recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!