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TORTELLINI SOUP

February 1, 2018

TortelliniSoup

Ingredients

  • CHICKEN BROTH three 14.5-oz. cans
  • DICED TOMATOES one 28-oz. can with basil, garlic, and oregano
  • FENNEL 1 bulb, trimmed, quartered, cored, and sliced
  • ONION 1 cup chopped
  • KALE 8 cups chopped
  • CHEESE-FILLED TORTELLINI one 9-oz. pkg.
  • FRESH OREGANO 2 Tbsp. chopped
  • WHIPPING CREAM 1 to 2 Tbsp.
  • PARMESAN CHEESE ½ cup grated

     

     

     

     

     

     

     

     

Directions

  1. In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.
  2. If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.

Makes 8 servings.

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From → Soups, Tomato

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