Creamy Tortellini Soup in the Slow Cooker

Serves 6 in about 4 hours. The pot starts with italian sausage, then chili flakes.

Ingredients

• 1 pound italian sausage (hot or mild)
• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 tablespoon minced garlic
• 3 large carrots, sliced thin
• 2 celery stalks, sliced thin
• 1 14-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 1 sprig fresh thyme, leaves removed and minced finely, or ½ teaspoon dried leaves (not ground)
• ½ teaspoon dried oregano
• 2 cups chicken broth
• 1 10-ounce bag refrigerated tortellini (not dried)
• 1 bunch kale, stems removed and chopped lightly or ½ bag frozen chopped kale
• 1 cup heavy cream
• Parmesan cheese optional (grated or sliced for serving)
• 1 tablespoon dried chili flakes

Method

1. In a sauté pan, cook the sausage till it is no longer pink, then place in the slow cooker. Stir in the olive oil to the pan and cook the onions for 4 minutes, then add the garlic and cook for an additional instant. Stir in the onions to the slow cooker.
2. Next, add the carrots, celery, crushed tomatoes, tomato paste, thyme, oregano and chicken broth to the slow cooker.
3. Set the lid on the slow cooker and cook on high for 2 hours or low for 4 hours.
4. Lift out the lid and add the tortellini and kale to the slow cooker. Set the lid back on and cook for an additional 30 minutes.
5. Tip in heavy cream and cook for another 10 minutes.
6. Plate each bowl of soup with a few thin slices of parmesan and a sprinkle of chili flakes.

More slow cooker ideas are in the slow cooker collection.