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.
- 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.
RECIPE INSPIRED BY: A Dash of Sanity