Ingredients
Scale
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen corn
- 4 cups chopped kale, tough stems removed
- 1 package (20 ounces) refrigerated cheese tortellini
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper to taste
Instructions
- Add the diced onion, carrots, celery, and minced garlic to a 6-quart slow cooker.
- Pour in the vegetable broth and add the tomato paste, Italian seasoning, salt, and black pepper. Stir well to distribute the tomato paste throughout the broth.
- Cover and cook on LOW for 3 hours, or until the carrots and celery are tender.
- Stir in the frozen corn, chopped kale, and refrigerated cheese tortellini. Cover and continue cooking on LOW for 25- 35 minutes, or until the tortellini are tender.
- Begin checking the tortellini around 25 minutes. Avoid overcooking, as they can become too soft and begin to split.
- Once the tortellini are tender, switch the slow cooker to WARM.
- Slowly stir the heavy cream into the soup. Add the freshly grated Parmesan and stir gently until it melts and the broth is creamy and smooth.
- Do not allow the soup to boil after adding the additional dairy.
- Taste the soup and add additional salt and pepper as needed. Let the soup rest for 5-10 minutes before serving. The broth will thicken slightly as it sits.
- Ladle into bowls and garnish with freshly grated Parmesan cheese.