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21 Set-and-Forget Crockpot Chinese Food Recipes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Tortellini Soup

With crumbled sausage, tomatoes, pillowy cheese tortellini + leafy greens in a velvety, creamy broth.
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Prep Time 15 minutes
Cook Time 8 hours 5 minutes
Total Time 8 hours 20 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Equipment

  • 1 Cast Iron Skillet
  • 1 Slow Cooker

Ingredients
  

Ingredients

  • 1 tablespoon olive oil use this to brown that sausage and start the flavor base
  • 1 pound Italian sausage casing removed
  • 3 cups chicken stock for that rich, cozy broth that holds everything together
  • 1 (14.5-ounce) can diced tomatoes brings in some acidity and texture to the soup
  • 1 (8-ounce) can tomato sauce adds body and smooth tomato flavor
  • 1 medium sweet onion diced
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 (3-inch) Parmesan rind optional
  • Kosher salt and freshly ground black pepper to taste
  • 1 (9-ounce) package refrigerated three cheese tortellini melts into the soup and fills it out
  • ½ bunch kale stems removed and chopped
  • ½ cup heavy cream
  • 3 tablespoons chopped fresh basil
  • ¼ cup shaved Parmesan

Instructions
 

Instructions

  • Heat the olive oil in a skillet over medium heat. Toss in the Italian sausage and cook it until browned while breaking it apart with your spoon. This takes about 5 minutes.
  • Transfer that browned sausage straight to your slow cooker. No need to clean the skillet yet.
  • Add chicken stock, diced tomatoes, tomato sauce, diced onion, minced garlic, Italian seasoning, and the Parmesan rind if you got one. Stir it all up together.
  • Season with Kosher salt and fresh ground black pepper. Don’t be shy, you want the soup to sing.
  • Pop the lid on, make sure the sealing ring is fitted right, then cook it on low for 4 hours or go for high if you got less time and cook 2 hours.
  • About 15 minutes before you wanna eat, quick release the pressure valve with care, then stir in your tortellini. Put the lid back on but don’t seal it tight if your slow cooker lets you keep it simmering.
  • Let tortellini cook in the slow cooker until heated through, about 15 minutes. This keeps them soft but not mushy.
  • Serve it up hot with a sprinkle of chopped fresh basil and shaved Parmesan on top. That first scoop tastes of all your patient work and layers of flavor.

Notes

Fridge: Put your leftovers in an airtight container and it’ll keep fresh for about 3 days. Reheat gently to keep tortellini from turning mushy. Freezer: You can freeze the soup but leave tortellini out if you want the best texture later. Add fresh tortellini when reheating. Separate Parts: Freeze the broth and sausage mix separately from tortellini and kale to save texture on reheating day. Reheat Tips: Use quick release on your pressure cooker to warm leftovers fast without overcooking, and add a splash of stock if it thickened up too much.