Take-out Tuesday, Sausage Tortelloni “Stoup” with Kale and Cannellini

the Painted Apron

8 years ago

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

Course Main Course, slow cooker, Soup

Cuisine American, Italian

Keyword kale and cannellini soup, pasta soup, sausage tortelloni soup, slow cooker soup, stoup

Prep Time 20

Cook Time 4

Servings 4

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.