Slow Cooker Tortellini Sausage and Kale Soup

• Meat

  • 2 links Sausage

• Produce

  • 2 Bay leaves
  • 4 cloves Garlic
  • 2 (14.5 ounce cans Garlic diced tomatoes, fire roasted
  • 1/2 tsp Garlic powder
  • 2 cups Kale
  • 1 Onion, medium
  • 1/2 tsp Onion powder

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 lb Cheese tortellini, frozen

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1/4 tsp Red pepper flakes
  • 1 Red pepper flakes

• Dairy

  • 1 Parmesan cheese

Found on chefsavvy.com

Description

Ingredients

• 2 links of sausage, mild or spicy (still frozen makes it easier to cut)
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 (14.5 ounce) cans, fire roasted garlic diced tomatoes
• 6 cups low sodium chicken broth
• 2 bay leaves
• 2 teaspoons italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• 1 pound frozen cheese tortellini (no need to thaw)
• 2 cups kale, roughly chopped
• crushed red pepper flakes, to taste
• parmesan cheese for serving, if desired

Directions

• Add sausage, garlic, onion, tomatoes, chicken broth, bay leaves, Italian seasoning, garlic powder, onion powder and crushed red pepper flakes to a slow cooker.
• Cook on low for 6-8 hours or on high for 4 hours. 30 minutes before serving stir in the frozen tortellini and kale.
• Season with salt and pepper to taste and add in more crushed red pepper flakes, if desired.
• Serve immediately with parmesan cheese for serving.