Creamy Tortellini Soup with Kale

Name: Creamy Tortellini Soup with Kale
Yield: 8 servings
Cuisine: American
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

Lance Wilson @lance_wilson

Nyack, NY

This soup is hearty and eats almost like a pasta dish. 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.

Lance Wilson @lance_wilson

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Ingredients

8 servings

1 lbItalian sausage removed from the casing
2onions, diced
4carrots, diced
4 stalkscelery, diced
4 clovesgarlic, minced
4 cupswater
2Bou vegetable bouillon cubes
1Bou beef bouillon cube
1 TbspItalian seasoning
3 (12 oz)cans evaporated milk
1/4 cupcorn starch
1/4 cupwater
1 lbfrozen tortellini
6 cupkale, destemmed and torn

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Steps

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.