Name: Creamy Tortellini Soup with Kale
Ingredients: 1 lb Italian sausage removed from the casing; 2 onions, diced; 4 carrots, diced; 4 stalks celery, diced; 4 cloves garlic, minced; 4 cups water; 2 Bou vegetable bouillon cubes; 1 Bou beef bouillon cube; 1 Tbsp Italian seasoning; 3 (12 oz) cans evaporated milk; 1/4 cup corn starch; 1/4 cup water; 1 lb frozen tortellini; 6 cup kale, destemmed and torn

There are lots of sources of info on cooking. Some info is geared in the direction of knowledgeable cooks as well as except the typical person. It can be confusing to learn every one of the offered details. Thankfully, this Creamy Tortellini Soup with Kale recipe is easy to do and will certainly give you some great suggestions. They will certainly work for anybody, even a beginner.

Creamy Tortellini Soup with Kale

To make Creamy Tortellini Soup with Kale you need 14 ingredients and 9 steps. Here is how you do it.

Ingredients of Creamy Tortellini Soup with Kale :

You need Italian sausage removed from the casing.

Provide onions, diced.

Prepare carrots, diced.

Provide celery, diced.

Prepare garlic, minced.

Use water.

You need to prepare Bou vegetable bouillon cubes.

You need Bou beef bouillon cube.

Provide Italian seasoning.

You need cans evaporated milk.

Prepare corn starch.

Use water.

You need frozen tortellini.

Provide kale, destemmed and torn.

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instructions :Creamy Tortellini Soup with Kale

Turn your slow cooker to high and add 4 cups water and the bouillon cubes. I use Bou brand..

In a skillet, brown the sausage breaking up the large pieces..

Add the sausage to the slow cooker..

Saute the onion, carrot, celery, and garlic until softened..

Add the vegetables, and the Italian seasoning to the slow cooker. Cook on high for 4 hours, or low for 7 hours..

Turn the cooker to high if not already and add the evorated milk. Allow to come to a simmer (~30 min).

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)..

Add the kale, submerging with a spoon, and cook until the kale wilts and is tender (~10 min)..

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..

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