This simple, hearty Slow Cooker Tortellini Soup served with a side of garlic bread makes a perfect, easy dinner!

So this soup was the Hubs idea. For some reason he wanted a big thing of soup to eat on for a couple of days. I will never understand how he can enjoy eating hot soup when he works outside in the 100+ degree weather all day. I personally think I would want to eat nothing but ice cream and popsicles. But he’s a little off his rocker. And that’s ok. And that’s why we have soup for dinner in the middle of a Texas summer.

The flavor of the soup was actually really good. The only complaint the Hubs had was the kale. He was not a fan. He had never had kale before this & I didn’t really chop it up that well before adding it in. I think if I had really chopped it up into smaller pieces it wouldn’t have bothered him.

Slow Cooker Tortellini Soup

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Ingredients

1 package 20 ounces ground turkey
1 cup frozen chopped onion
1/2 cup frozen chopped bell pepper
5 cloves minced garlic
2 cans 28 ounces crushed tomatoes
46 ounces chicken broth
1 small bunch fresh kale roughly chopped
1 cup milk
1/2 pound frozen cheese tortellini
1/2 cup grated Parmesan cheese
shredded mozzarella cheese for topping {optional}

Instructions

In a skillet, brown the turkey. Once completely cooked, drain and add to a 4 quart slow cooker.
Add the frozen onions, peppers, garlic, tomatoes, chicken broth & kale. Cover & cook on low for about 4 hours.
Add the milk, tortellini & Parmesan cheese, cover & cook on low for an additional hour or until the tortellini is heated through.
Serve hot topped with shredded mozzarella cheese if desired.