Crockpot Tortellini Soup
4h 15m·American, Italian
Crockpot Tortellini Soup
Ingredients
- 1 pound Italian sausage
- 1 medium onion (diced)
- 6 cups chicken stock
- 2 ribs celery (chopped)
- 2 medium carrots (chopped)
- 1½ cups green beans (cut into 1-inch pieces, see notes for frozen)
- 2 (15 ounce) cans red kidney beans (drained and rinsed)
- 1 (28 ounce) can diced tomatoes
- 3 cloves garlic (minced)
- 1½ teaspoons Italian seasoning
- 1 cube chicken bouillon (or 1 teaspoon chicken base)
- 9 ounces refrigerated cheese tortellini
- shredded Parmesan cheese (for serving)
Instructions
5 steps
- 1
Heat a medium skillet over medium-high heat. Brown the Italian sausage and onion until no pink remains. Drain fat and transfer to a 6-quart slow cooker.
- 2
Add chicken stock, celery, carrots, green beans, drained kidney beans, diced tomatoes, garlic, Italian seasoning, and bouillon cube.
- 3
Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until vegetables are tender.
- 4
About 30 minutes before serving, stir in the tortellini and cook until tender.
- 5
Taste and season with salt and pepper. Garnish with Parmesan cheese.
Progress
0 / 5 steps
Nutrition
Per serving (based on 8 servings)
Calories
384cal
