Crockpot Tortellini Soup with Italian Sausage

1. 1

   Cook the sausage in a nonstick skillet over medium-high heat, stirring often and breaking it into lima bean-sized pieces with a spatula, until browned, about 5 minutes. Use a slotted spoon to transfer the sausage from the skillet to a 6-quart slow cooker.

2. 2

   Add the chopped onion and celery to the same skillet; cook and stir until they begin to soften, 3 to 5 minutes. Add the minced garlic and cook, stirring, for about 30 seconds.

3. 3

   Pour the vegetable mixture into the slow cooker. Add the tomatoes with their juices; break the tomatoes into bite-sized pieces. Add the chicken stock or broth, stir to distribute evenly, cover, and cook on Low for 7 or 8 hours, or on High for 3 to 4 hours.

4. 4

   About halfway through cooking, season with salt and pepper, and add the Italian herb seasoning blend.

5. 5

   About 30 minutes before serving, switch the slow cooker to High, add the tortellini and kale, and adjust the seasoning. Cover and cook until the tortellini is tender, about 30 minutes.

6. 6

   Serve warm and garnish with grated Parmesan cheese.

• Calories 329.53 kcal Moderate
• Protein 18.71 g Good Source
• Carbs 35.01 g Moderate
• Total Fat 13.3 g Moderate
• Saturated Fat 4.63 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 57.29 mg Moderate
• Sodium 1066.22 mg High
• Fiber 4.28 g Moderate
• Sugar 5.25 g Moderate
• Added Sugar 0.04 g Low Source
• Calcium 148.62 mg Moderate
• Iron 2.1 mg Moderate
• Potassium 431.36 mg Low Source
• Vitamin A 1335.18 mcg_rae Good Source
• Vitamin C 36.13 mg Good Source
• Vitamin D 0.04 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅