Tuscan Tortellini Soup
A warm and flavorful soup that combines spice and cream all in one crock pot soup.
Equipment
- 1 slow cooker, You can also make this on the stovetop.
Ingredients
- 1 pound Italian sausage, browned and drained
- 7 slices cooked bacon
- 16 ounces Refrigerated cheese tortellini
- 2 cup chopped kale
- 1 cup heavy whipping cream
- 1 quart water
- 2 14 ounce cans of chicken broth
- ½ large onion, diced
- 2 teaspoons minced garlic
- 1-2 teaspoons crushed red pepper flakes
Instructions
- Brown your Italian sausage and diced onion in a skillet. Drain.
- Add your sausage and onions to a slow cooker. To the slow cooker, add the water, chicken broth, garlic, and red pepper flakes.
- Cook on low for 6-7 hours or high for 3-4 hours.
- 15 minutes before serving, add the kale, tortellini, heavy cream, and bacon. Allow the kale to wilt and the pasta to soften for 15 minutes. Season with salt and pepper to taste. Enjoy!
Notes
You may substitute spinach or swiss chard for the kale.
You may sub a different meat for the Italian sausage, but keep in mind you will need to add extra seasonings to get the kick this soup offers.
Don't add the tortellini until 15 minutes before serving so it still has a bit of chew when you are eating it.