Crockpot Tortellini Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Turkey Breakfast Sausage(454g)
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  Yellow Onion(480g)
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  Fennel Bulb(480g)
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  3/4 teaspoon kosher salt
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  1/2 teaspoon freshly ground black pepper
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  Tomato Paste(30g)
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  Garlic(15g)
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  Carrots(360g)
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  Low Sodium Chicken Broth(1440g)
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  Canned Diced Tomatoes
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  Italian seasoning(10g)
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  Kale(960g)
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  Pasta, Cheese Tortellini, Dry
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  Vinegar, Red Wine(15g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large Dutch oven over medium-high heat for 1 minute. Add the turkey sausage, breaking it apart with a spoon, and cook for 4–5 minutes until no longer pink. Add the onion and fennel, and cook for 3–4 minutes until softened. Stir in the tomato paste and garlic, and cook for 1 minute until fragrant.
2. 2Add the carrots, chicken broth, diced tomatoes with their juices, and Italian seasoning to the pot. Stir well to combine.
3. 3Bring the soup to a simmer over medium-high heat, then reduce heat to medium-low. Cover and simmer for 45–50 minutes until the carrots are nearly tender and easily pierced with a fork.
4. 4Stir in the kale and dry tortellini. Cover and simmer for 10–12 minutes, stirring occasionally, until the kale is wilted and the tortellini is tender but still al dente (check package directions for exact doneness).
5. 5Stir in the red wine vinegar. Taste and add additional broth if you prefer a thinner, brothier consistency.
6. 6Remove from heat and divide the soup evenly into 12 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7Serve portions reheated in a microwave or on the stovetop until steaming, topped with grated Parmesan and fresh parsley.