Slow Cooker Chicken Sausage & Tortellini Soup
Prep: 25 minutes
Cook/Slow Cook: 4 hours 7 minutes • Serves: 8
2 cans (15.5 ounces each) no salt added cannellini beans, drained and rinsed
1 can (14.5 ounces) petite diced tomatoes
2 medium carrots, chopped
1 garlic clove, minced
1 small white onion, chopped
4 cups low sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon dried Italian seasoning
1 package (13 ounces) frozen cheese tortellini
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups coarsely chopped baby kale
1 cup heavy cream
1/2 cup grated Parmesan cheese
1.Heat large skillet over medium-high heat. Add sausage; cook and stir 8 minutes or until browned, breaking up sausage with side of spoon.
2.In 5- to 6-quart slow cooker, add beans, tomatoes with their juice, carrots, garlic, onion, broth, lemon juice, seasoning and sausage with drippings; cover and cook on high 4 hours or low 8 hours.
3.Stir tortellini, salt and pepper into slow cooker; cover and cook 5 minutes or until tortellini is heated through. Stir in kale and cream; cook 2 minutes or until kale is wilted. Makes about 11 cups.
4.Serve soup sprinkled with cheese.
Approximate nutritional values per serving (1 1/3 cups):
404 Calories, 18g Fat (9g Saturated), 44mg Cholesterol,
849mg Sodium, 41g Carbohydrates, 7g Fiber, 20g Protein