Slow Cooker Tortellini Soup

Slow Cooker Tortellini Soup is loaded with chicken sausage, veggies, kale and three cheese tortellini, that is hearty, delicious and full of flavors.

Course Main Course, Soup

Cuisine American, Italian

Keyword Tortellini Soup

Prep Time 30

Cook Time 8

Total Time 8 30

Servings servings

Calories 439kcal

Author Catalina Castravet

Ingredients

5 Italian chicken sausages or 1 pound ground Italian sausage of choice*
2 tablespoon olive oil
1 sweet onion chopped
2 large carrots chopped
2 stalks celery chopped
10 cloves garlic minced
1 tablespoon Italian seasoning
2 teaspoon chicken bouillon powder
4 cups chicken broth
1 cup water
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes*
¼ cup cornstarch mixed and dissolved in ¼ cup water
3 x 12-ounce cans full fat evaporated milk
9 ounces package three cheese tortellini
5 packed cups fresh kale stems removed and chopped
1 cup heavy cream

US Customary - Metric

Instructions

Add the olive oil to a large skillet and brown the sausage for 2 - 3 minutes over medium-high heat. If using an Instant Pot, select the Sauté function, wait until it reads HOT, add oil and the sausage and sauté for 2 - 3 minutes.
Add the browned sausage, chopped onion, chopped carrots, chopped celery, and minced garlic to a 6 quart Slow Cooker or Instant Pot.
Add the Italian seasoning, chicken bouillon powder, salt, pepper, red pepper flakes, chicken broth and 1 cup of water to the pot. Stir well, cover and cook on high for 4 hours or on low for 7 hours.
If using an Instant Pot select -> Slow Cook -> Adjust -> Less for "LOW" heat and "MORE" for High heat - after that adjust the timing, 4 hours for "MORE" and 7 hours for "LOW".
Uncover and using a spoon, discard any fat that is sitting on the top of the soup.
In a large bowl, whisk the corn starch with the water until fully combined and smooth. Add the mixture to the pot. Stir in the evaporated milk and add the tortellini to the pot, stir gently but well to combine all the ingredients.
Cover the pot and cook on HIGH ("MORE" on Instant Pot) for another 45 minutes.
Uncover, add in the chopped kale, gently press the leaves down to completely submerge into the liquid. Cover again and cook 15 mins on HIGH ("MORE" on Instant Pot) until the leaves have wilted.
Uncover, pour in the cream little by little, stirring gently until you reach the desired consistency.
Taste and adjust for salt and pepper if needed.
Serve and enjoy!

Notes

Italian sausage can be substituted with ground chicken, turkey or beef sausage. If using beef sausage or ground beef, replace the chicken bouillon and chicken broth with beef bouillon and beef broth, same quantities apply. Please note that the soup will thicken even more when cold, when reheating you may need to add a bit of milk, add ¼ cup at a time. Preferably heat it on the stove top if you will be adding more milk. You can add more red pepper flakes, if you would like the soup on the spicy side.

Nutrition