Slow Cooker Creamy Tortellini Soup

Ingredients

Italian or spicy sausage – 1 pound, casings removed if needed

Olive oil – 1 tablespoon

Onion – 1 cup, finely diced

Garlic – 1 tablespoon, minced

Carrots – 3 large, thinly sliced

Celery – 2 stalks, thinly sliced

Crushed tomatoes – 1 (14-ounce) can

Tomato paste – 2 tablespoons

Fresh thyme – 1 sprig, leaves removed and finely chopped (or ½ teaspoon dried thyme)

Dried oregano – ½ teaspoon

Chicken broth – 2 cups

Refrigerated tortellini – 1 (10-ounce) package (not dried)

Kale – 1 bunch, stems removed and roughly chopped (or ½ bag frozen chopped kale)

Heavy cream – 1 cup

For Serving (Optional):

Parmesan cheese – grated or shaved

Dried chili flakes – 1 tablespoon, or to taste

Step 1: Brown the Sausage

In a sauté pan over medium heat, cook the sausage until fully browned and no longer pink.

Transfer the cooked sausage to the slow cooker.

Step 2: Sauté the Aromatics

Add the olive oil to the same pan.

Cook the diced onion for about 4 minutes, until softened.

Stir in the minced garlic and cook for 1 more minute, just until fragrant.

Transfer the onion and garlic to the slow cooker.

Step 3: Build the Soup Base

Add the sliced carrots, sliced celery, crushed tomatoes, tomato paste, thyme, oregano, and chicken broth to the slow cooker.

Stir to combine.

Step 4: Slow Cook

Cover and cook on HIGH for 2 hours or LOW for 4 hours, allowing the flavors to develop.

Step 5: Add Tortellini and Kale

Uncover the slow cooker and stir in the refrigerated tortellini and chopped kale.

Cover again and cook for an additional 30 minutes, until the tortellini is tender.

Step 6: Finish with Cream

Stir in the heavy cream and cook for 10 more minutes, until the soup is rich and creamy.

Step 7: Serve

Ladle the soup into bowls and top with grated or shaved Parmesan cheese and a pinch of dried chili flakes, if desired.

Serve warm and enjoy.