Slow Cooker Tortellini Soup with Sausage and Kale Recipe

Here’s the ultimate way to discover comfort in a bowl—this Slow Cooker Tortellini Soup with Sausage and Kale combines savory Italian sausage, tender vegetables, and cheesy pillows of tortellini, all simmered together into a soul-warming dinner. The best part? Your slow cooker does most of the work, so busy weeknights or lazy Sundays both have a perfect solution. The flavors are hearty and rich, thanks to a medley of herbs, a hint of wine, and a finishing shower of Parmesan cheese. Expect spoonfuls of juicy sausage, vibrant veggies, silky tortellini, and earthy kale with every mouthful—this is truly a satisfying one-pot meal.

Ingredients You’ll Need

• Ground Sweet Italian Sausage: Adds savory, herby richness and a punch of flavor—don’t skip browning for extra depth!
• Onion & Celery: Form the aromatic base, lending a natural sweetness and a boost to the broth.
• Garlic: Four cloves for real impact—don’t hold back, it’s essential for Italian-inspired soup!
• Kosher Salt & Freshly Ground Black Pepper: Essential seasoning to draw out and balance all the other flavors.
• Sherry or Dry White Wine: Adds a subtle, sophisticated acidity that brightens the soup and brings out the best in the sausage.
• Carrots: For sweetness and color—peel and dice them small so they cook evenly.
• Diced Tomatoes (Canned): Provide body and just the right touch of acidity, plus convenience!
• Chicken Stock: Forms the backbone of the broth—choose a good-quality stock for best results.
• Dried Herbs (Basil, Oregano, Parsley Grinders): Freshly ground herbs bloom beautifully in the slow cooker (swap for dried if needed).
• Lacinato/Dinosaur Kale: Its slightly bitter, earthy note balances the richness, and it holds up in the slow cooker.
• Fresh Three-Cheese Tortellini: These cheesy little dumplings practically melt in your mouth; refrigerated tortellini is best here.
• Grated Parmesan Cheese: For that perfect finish—don’t skip this! Adds salty, nutty, umami magic.

Tip: Prep all your veggies and measure seasonings in advance for the smoothest process.

Variations

Want to personalize your soup? Here are some delicious ways to tweak it:

• Swap the Sausage: Use spicy Italian sausage for a kick, or swap for chicken or turkey sausage if you prefer.
• Change Greens: Don’t love kale? Baby spinach or Swiss chard make fine substitutes—just add them at the end since they wilt quickly.
• Go Veggie: Use plant-based sausage and vegetable broth for a hearty vegetarian version. Try mushroom or spinach tortellini, too.
• Tortellini Options: Substitute ravioli or even mini gnocchi for a different twist.
• Add Beans: Throw in a can of white beans for extra protein and creaminess.
• Extra Veggies: Zucchini, bell peppers, or even chopped fennel are lovely additions if you have them on hand.

How to Make Slow Cooker Tortellini Soup with Sausage and Kale

Step 1: Brown the Sausage and Veggies

Start by preheating a large skillet over medium-high heat. Crumble in the sausage and cook until it’s beautifully browned, breaking it into small pieces as you go. Next, add the onion and celery, letting them soften for a few minutes. Garlic comes in last—stir it in with the salt and pepper, and cook until fragrant.

Step 2: Deglaze with Wine

Pour in the sherry or white wine. Use a wooden spoon to scrape up all those caramelized bits from the bottom. Let most of the wine cook off—this step lifts all that flavor right into your soup.

Step 3: Assemble in the Slow Cooker

Transfer your browned sausage-veggie mixture into the slow cooker. Add the diced carrots, canned tomatoes, and chicken stock. Twist in those dried herbs (basil, oregano, parsley), and give everything a good stir.

Step 4: Slow Cook

Pop the lid on and set your slow cooker to low. Let everything simmer gently for about 3 hours. This gives the carrots time to soften and all the flavors to meld together perfectly.

Step 5: Add Kale and Tortellini

Thirty minutes before you’re ready to eat, toss in the chopped kale and fresh tortellini—yes, right from the fridge! Let them cook just until the kale is tender and the pasta is cooked through.

Step 6: Finish and Serve

Ladle soup into bowls and garnish with a generous sprinkle of grated Parmesan. Serve hot and enjoy!

How to Serve

This soup is honestly perfect on its own, with every bite bursting with comfort. However, if you want to make it into a meal to remember, try these pairings:

• Crusty Bread: A hunk of sourdough or fresh baguette is a must for soaking up that herby broth.
• Salad: Pair with a crisp green salad dressed simply with olive oil, lemon, and pepper. The fresh flavors are a beautiful contrast.
• Extra Toppings: More grated parmesan, a drizzle of good olive oil, or even a sprinkle of red pepper flakes for a little heat.
• Serve Family-Style: Put the pot in the center of the table (with plenty of spoons!) and let everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool completely, then transfer to airtight containers. It’ll keep well in the fridge for up to 3 days. Just know the tortellini will soak up more broth as it sits, but the flavors get even deeper.

Freezing

You can freeze this soup, but for best texture, freeze before adding the tortellini—just leave them out, and add fresh when you reheat. The base freezes beautifully for up to 3 months.

Reheating

Simply reheat gently on the stove or microwave. If the soup’s thickened, splash in a bit more broth or water to bring it back to the perfect consistency.

FAQs

Final Thoughts

This Slow Cooker Tortellini Soup with Sausage and Kale is one of those recipes you’ll turn to again and again—hearty, delicious, and so easy to pull together. Don’t be afraid to tweak the ingredients to suit what you have on hand; the end result is always satisfying. Give this one a try the next time you need dinner with big flavors but little effort!

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