Slow Cooker Sausage Tortellini Soup
Ingreadient
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1 pound hot Italian link sausage, casings removed
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2 cups chopped onion
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2 cups chopped celery
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2 cups thinly sliced carrots
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3 tablespoons minced garlic
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3 (14 ounce) cans whole tomatoes, with juice
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4 cups chicken broth or stock
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salt and freshly ground black pepper to taste
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1 tablespoon Italian seasoning (optional)
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2 (9 ounce) packages refrigerated cheese tortellini
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2 cups chopped kale leaves (stems removed)
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grated Parmesan cheese for garnish (optional)
Direction
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Cook sausage in a nonstick skillet over medium-high heat; stir frequently and break up meat with a spatula into lima bean-sized pieces, until browned, about 5 minutes. Use a slotted spoon to remove sausage from skillet; add to a 6-quart slow cooker.
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Add chopped onion and celery to the same skillet; cook and stir until vegetables begin to soften, 3 to 5 minutes. Add minced garlic and cook, stirring, about 30 seconds.
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Pour vegetable mixture into the slow cooker. Add tomatoes with juices; break tomatoes into bite-sized pieces. Add chicken stock or broth, stir to distribute evenly, cover, and cook on Low 7 or 8 hours, or on High 3 to 4 hours.
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About halfway through the cooking process, season with salt and pepper, and add Italian herb seasoning blend. See note.
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About 30 minutes before serving, turn slow cooker to High, add tortellini and kale, and adjust seasoning. Cover and cook until tortellini is tender, about 30 minutes.
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Serve warm, and garnish with grated Parmesan cheese.
