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Ingredients requirements for Creamy Tortellini Soup with Kale:

1. Make ready 1 lb for Italian sausage removed from the casing
2. Take 2 onions, diced
3. Give 4 - carrots, diced
4. Prepare 4 stalks of celery, diced
5. Require 4 cloves for garlic, minced
6. Need 4 cups - water
7. Require 2 Bou vegetable bouillon cubes
8. Make ready 1 Bou beef bouillon cube
9. You need 1 Tbsp Italian seasoning
10. Get 3 (12 oz) of cans evaporated milk
11. Need 1/4 cup corn starch
12. Prepare 1/4 cup for water
13. Take 1 lb frozen tortellini
14. You need 6 cup kale, destemmed and torn

Creamy Tortellini Soup with Kale steps:

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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