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Creamy Tortellini Soup with Kale
Creamy Tortellini Soup with Kale

Before you jump to Creamy Tortellini Soup with Kale recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One way to approach this to start seeing some results is to understand that you do not need to change everything instantly or that you have to altogether get rid of certain foods from your diet. It’s not a bad idea if you desire to make major changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. Soon enough, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. As with many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.

All in all, it is not difficult to begin to make 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. You can have creamy tortellini soup with kale using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Creamy Tortellini Soup with Kale:
  1. Take 1 lb Italian sausage removed from the casing
  2. Provide 2 onions, diced
  3. Take 4 carrots, diced
  4. Provide 4 stalks celery, diced
  5. Get 4 cloves garlic, minced
  6. Get 4 cups water
  7. Use 2 Bou vegetable bouillon cubes
  8. Get 1 Bou beef bouillon cube
  9. You need 1 Tbsp Italian seasoning
  10. Use 3 (12 oz) cans evaporated milk
  11. Take 1/4 cup corn starch
  12. Prepare 1/4 cup water
  13. Prepare 1 lb frozen tortellini
  14. You need 6 cup kale, destemmed and torn
Steps to make Creamy Tortellini Soup with Kale:
  1. Turn your slow cooker to high and add 4 cups water and the bouillon cubes. I use Bou brand.
  2. In a skillet, brown the sausage breaking up the large pieces.
  3. Add the sausage to the slow cooker.
  4. Saute the onion, carrot, celery, and garlic until softened.
  5. Add the vegetables, and the Italian seasoning to the slow cooker. Cook on high for 4 hours, or low for 7 hours.
  6. Turn the cooker to high if not already and add the evorated milk. Allow to come to a simmer (~30 min)
  7. 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).
  8. Add the kale, submerging with a spoon, and cook until the kale wilts and is tender (~10 min).
  9. 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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