Description
A comforting, creamy soup packed with vegetables and protein, perfect for families and easy to prepare in a slow cooker.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 2–4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1–2 teaspoons fennel seeds
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper to taste
- 2 tablespoons tomato paste
- 6 carrots, chopped
- 4 celery stalks, chopped
- 1/2 cup dry white wine
- 6 cups low sodium vegetable broth
- 4–6 cups roughly chopped kale
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese, plus more for serving
- 1 pound fresh cheese tortellini
Instructions
- Heat olive oil in a large pot over medium heat, add onion, garlic, thyme, basil, oregano, fennel, paprika, and salt and pepper. Cook for 5 minutes.
- Add to crockpot with tomato paste, carrots, and celery.
- Add wine, broth, and red pepper flakes. Cook on low for 6-8 hours or high for 4-5.
- In the last 15 minutes, stir in kale, cream, parmesan, and tortellini. Serve topped with parmesan and fresh oregano.
Notes
If freezing, store soup base separately from tortellini and cream. Add fresh tortellini when reheating to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg