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Before you jump to Creamy Tortellini Soup with Kale recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are now being given more attention than ever before and there are many reasons for doing this. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to lead a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. In reality, though, just making a couple of small changes can positively impact daily eating habits.
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All in all, it is easy to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to creamy tortellini soup with kale recipe. To make creamy tortellini soup with kale you need 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Creamy Tortellini Soup with Kale:
- Take 1 lb Italian sausage removed from the casing
- Take 2 onions, diced
- Prepare 4 carrots, diced
- Provide 4 stalks celery, diced
- Take 4 cloves garlic, minced
- Prepare 4 cups water
- Prepare 2 Bou vegetable bouillon cubes
- You need 1 Bou beef bouillon cube
- Use 1 Tbsp Italian seasoning
- Provide 3 (12 oz) cans evaporated milk
- Take 1/4 cup corn starch
- You need 1/4 cup water
- Get 1 lb frozen tortellini
- You need 6 cup kale, destemmed and torn
Steps to make Creamy Tortellini Soup with Kale:
- Turn your slow cooker to high and add 4 cups water and the bouillon cubes. I use Bou brand.
- In a skillet, brown the sausage breaking up the large pieces.
- Add the sausage to the slow cooker.
- Saute the onion, carrot, celery, and garlic until softened.
- Add the vegetables, and the Italian seasoning to the slow cooker. Cook on high for 4 hours, or low for 7 hours.
- Turn the cooker to high if not already and add the evorated milk. Allow to come to a simmer (~30 min)
- 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).
- Add the kale, submerging with a spoon, and cook until the kale wilts and is tender (~10 min).
- 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.
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