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Italian Crockpot Tortellini Soup with sausage and kale. An easy, healthy crockpot recipe with chicken or turkey sausage, spinach or kale, and cheese. Creamy and comforting, this slow cooker Tuscan soup is one of the best crockpot recipes

Crockpot Tortellini Soup

5 from 32 votes
Italian Crockpot Tortellini Soup. An easy, healthy crockpot recipe with chicken or turkey sausage, spinach or kale, and cheese. Creamy and comforting!
Prep: 10 mins
Cook: 3 hrs 40 mins
Total: 3 hrs 50 mins
Servings: 12 cups
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Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground Italian turkey sausage look for it sold ground in a package, or you can also squeeze it from the casings if links are your only option
  • 1 large yellow onion chopped (about 2 cups)
  • 1 large fennel bulb chopped (about 2 cups)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted tomato paste I like to buy the kind in the tube so I can use it for several recipes over time
  • 3 cloves garlic minced (about 1 tablespoon)
  • 3 large carrots chopped (about 1 1/2 cups)
  • 6 cups low-sodium chicken broth plus additional as needed
  • 1 (15-ounce) can fire roasted diced tomatoes in their juices
  • 2 teaspoons Italian seasoning
  • 4 cups chopped stemmed curly or dinosaur kale about half of an 8- to 10-ounce bunch
  • 1 (9-ounce) package Buitoni 3-Cheese Tortellini
  • 1 tablespoon red wine vinegar
  • 1/4 cup finely grated Parmesan cheese
  • Chopped fresh parsley

Instructions
 

  • Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven. Add the turkey sausage, onion, fennel, salt, and pepper. Cook, breaking apart the meat, until it is browned and the vegetables are soft, about 8 minutes. Add the tomato paste and garlic and cook until fragrant, about 1 additional minute.
  • Lightly coat the inside of a 6-quart or larger slow cooker with nonstick spray. Add the browned sausage mixture. Next, add the carrots, 6 cups chicken broth, diced tomatoes in their juices, and Italian seasoning. Stir to combine. Cover and cook on LOW heat for 3 hours, until the carrots are nearly tender.
  • Stir in the kale and tortellini. Cover and cook on LOW for 30 additional minutes, or until the kale is wilted and tender and the tortellini is al dente. If your slow cooker runs hot, check the slow cooker a little early to ensure the pasta does not overcook. Stir in the red wine vinegar. If you would like a thinner, brothier soup, stir in additional broth until your desired consistency is reached. Serve hot, sprinkled with Parmesan and parsley.

Nutrition

Serving: 1(of 8); about 1.5 cupsCalories: 412kcalCarbohydrates: 27gProtein: 23gFat: 22gSaturated Fat: 7gCholesterol: 20mgFiber: 4gSugar: 6g

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