Take-out Tuesday, Sausage Tortelloni “Stoup” with Kale and Cannellini
I made this last Tuesday, THE day after Alabama won the National Championship game!!
YAY! Go BAMA!! There was a lot of celebrating… 🍷 🎉 👏 🍺
So let’s just say, I wanted to make something simple, effortless and comforting for dinner, we were worn flat* out! 😴
*worn flat out: Southern for being so tired you are about as useful as a flat tire
Like this slow cooker soup full of sausage stuffed tortelloni, chopped fresh vegetables, kale and cannellini beans
I am borrowing a term Rachel Ray coined, and calling this a “Stoup,” a combination of soup and stew
You could also call this a “soup casserole,” it’s so thick you can almost eat it with a fork
I sauteed the veggies in a little bacon fat before adding them to the crock pot
Celery, onions and orange peppers
Then into the slow cooker with 3 cups of chicken broth, the uncooked tortelloni
Cannellini Beans missed the photo, but they hopped in there too
Cream cheese
The magic creamy sauce maker
Top it off with a big dose of healthy kale
Let it cook on low for 4 hours, stirring down the kale after several hours if possible
If your “stoup” is too thick for you, simply add more chicken broth until desired consistency
Garnish with crispy bacon and Parmesan Toast Crisps {Trader Joe’s}
Sausage Tortelloni Stoup with Kale and Cannellini
Equipment
- slow cooker
Ingredients
- 4-6 slices applewood smoked thick bacon
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 sweet onion chopped
- 2 cloves garlic minced
- 3 cups low sodium chicken broth
- 1 lb refrigerated fresh sweet Italian sausage tortelloni
- 2-3 cups chopped kale
- 1 can 15 oz., cannellini beans, drained
- 8 oz light cream cheese cubed {do not use fat free, it won’t melt}
- salt and pepper
Instructions
- Cook bacon until crisp. Drain on paper towels. Reserve 2 T drippings.
- Saute celery, carrot and onion in drippings. Add garlic when vegetables have softened and cook 1 minute.
- Place in slow cooker. Add broth, tortellini, beans and cream cheese. Top with kale. Cover and cook on low for 4 hours, stirring down kale after several hours if possible.
Notes
Whether you call it tortellini or tortelloni, you know, toe-may-toe ~ toe-maw-toe, 🍅 this is comfort soup at it’s tastiest!
Enjoy!
You might also want to try this lightened up version of Easy Crockpot Potato Soup here
Remember you can always access all the Painted Apron Take-out Tuesday recipes on Pinterest here
Soups here, and Slow Cooker recipes here
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I love the addition of the tortellini in your soup Jenna! I miss having a Trader Joe’s nearby for those Parmesan Toast Crisps, not to mention their fresh organic produce and flowers…*sigh*. I need to fire up the slow cooker, it is COLD here this morning 🙂
Congratulations on your team win, Jenna! Your stoup looks so comforting and easy, too. I must also comment on your cute table that you set up, too!
Thanks Kitty! I wish I had a bowl tonight, it’s much to cold in Alabama!
Thank you for the nice recipe and have a great day
The cream cheese is a very interesting addition! It’s soup weather here too and that’s my plan for snowy Saturday:@)
This week in the northeastern part of our state has definitely been soup weather! The addition of cream cheese sounds delicious! And yes after the Tide Rolled, we were exhausted!
Your Tortelloni Stoup with Kale looks fantastic! Thanks so much for sharing with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen