Healthy and Hearty
Crockpot Kale and Tortellini Soup

Crockpot Kale and Tortellini Soup

Winter Storm Gail is ready to close in on us here in New York, and I am so grateful to be working from home right now. Commuting in this anticipated snow storm would be horrific; if it were last year, I’d be in bigger trouble considering I was six months pregnant this time last year. Preggo + snowstorm = NO BUENO. Whenever it snows, I crave a comforting meal to enjoy as the snowflakes hit the pavement, and this kale and tortellini soup is perfect for this occasion.

I’ll admit, I made this and wrote up the recipe, but stalled when attempting it because I got nervous about adding the tortellini to my crockpot. My irrational fear of adding the uncooked tortellini to the simmering soup dissipated once I talked myself out of a tizzy: “Morgan, just add the pasta to the crockpot 30 minutes before the soup is finished, there’s enough hot liquid to fully cook the pasta.” This is precisely what I did.

California Olive Ranch

I WILL say, the pasta absorbed some of the liquid, so when making this recipe, add two cups more of broth or water back in with the tortellini, season with salt and pepper. Additionally, be sure to switch the crockpot to keep warm for another 20 minutes. This soup kept me warm all week and was plenty for lunch and the freezer.

Here’s what you’ll need:

  • 64oz (or 8 cups) of chicken stock or bone broth
  • 1-2 cups water
  • 2 cups fresh kale
  • 3 carrots sliced
  • 3 celery stalks diced
  • Cumin
  • Turmeric
  • salt
  • cracked black pepper
  • 1 package tortellini, NOT fresh tortellini

Begin by adding the stock to the crockpot and prepare the crockpot to cook for 4.5 hours on high heat. Let the stock warm (approximately 5 minutes) and add the celery, carrots, kale, and seasonings. Cover the crockpot and let cook for 4 hours. Once the four hours are done, add the tortellini, stir, and switch to “keep warm” or “low” temperature for another 30 minutes. Serve warm and enjoy! This won’t just fill your belly, but fill your soul with warmth, coziness, and gratitude, especially this year and in 2020. Happy Holidays!

Crockpot Kale and Tortellini Soup

A cozy, warm, and belly-filling soup guaranteed to fill your home with warmth this time of year! The best part: all it takes is one crockpot!

Course Dinner, lunch
Cuisine Soup
Keyword crockpot, hearty meal, kale, meal prep, Soup, tortellini
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 8 servings
Author nomastehungry

Ingredients

  • 64 oz chicken stock or bone broth equivalent to 8 cups!
  • 2 cups water
  • 2 cups fresh kale
  • 3 large carrots sliced
  • 3 celery hearts diced small
  • 2 tbsp cumin
  • 2 tbsp turmeric
  • 2 tbsp salt
  • 2 tbsp pepper
  • 1 pkg tortellini

Instructions

  1. Begin by adding the stock to the crockpot and prepare the crockpot to cook for 4.5 hours on high heat.

  2. Let the stock warm (approximately 5 minutes) and add the celery, carrots, kale, and seasonings.

  3. Cover the crockpot and let cook for 4 hours.

  4. Once the four hours are done, add the tortellini, stir, and switch to "keep warm" or "low" temperature for another 30 minutes.

Recipe Notes

  • Fresh tortellini MAY work, only if you add the tortellini at the very end of the cooking time, approximately 10 minutes prior.  It works best with dried tortellini
  • Add an extra cup of stock or water after the tortellini cooks
  • Use a bit more salt and pepper, maybe more turmeric to your liking!

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