How to Make Yummy Creamy Tortellini Soup with Kale

Creamy Tortellini Soup with Kale. Truly a one pot wonder, this creamy tortellini soup is going to win you some serious awards. You've got your veggies, cheesy pasta, and meat all in there together. Our only recommendation is, make a double batch or you'll be sorry.

I make this in the slow cooker, but it could easily be made in a stock pot over the stove. Use baby spinach instead of kale if you don't like bitter greens. Here is an awesome recipe that the whole family will love! You can cook Creamy Tortellini Soup with Kale using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Creamy Tortellini Soup with Kale

1. You need 1 lb of Italian sausage removed from the casing.
2. Prepare 2 of onions, diced.
3. It's 4 of carrots, diced.
4. Prepare 4 stalks of celery, diced.
5. It's 4 cloves of garlic, minced.
6. It's 4 cups of water.
7. Prepare 2 of Bou vegetable bouillon cubes.
8. It's 1 of Bou beef bouillon cube.
9. You need 1 Tbsp of Italian seasoning.
10. You need 3 (12 oz) of cans evaporated milk.
11. Prepare 1/4 cup of corn starch.
12. You need 1/4 cup of water.
13. Prepare 1 lb of frozen tortellini.
14. It's 6 cup of kale, destemmed and torn.

This soup is full of awesome flavor and you don't have to worry about sneaking veggies into it as one of the main ingredients is some delicious kale! Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, parmesan, and the tortellini.

Creamy Tortellini Soup with Kale instructions

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..

Serve the soup topped with additional parmesan and fresh oregano, if desired. This Creamy Tortellini Soup Recipe is a must for those wanting to warm up this winter. Loaded with tender tortellini, this soup recipe is a must.. You can simmer for longer, if you prefer, but I recommend holding off on the tortellini, kale, heavy cream and basil until right before serving. Creamy Sausage Tortellini Soup is a thick and creamy soup base with chunks of cooked pork sausage, crunchy carrots, buttery kale and three cheese tortellini pasta cooked in a smooth and rich tomato sauce.