Name: Slow Cooker Tortellini Soup with Vegan Sausage and Kale
Prep time: 76 min
Cook time: 178 min
Total time: 255 min
Yield: 8 servings
Cuisine: italian
Ingredients: 1 pound vegan italian sausage; 1 null onion (diced); 2 stalks celery (diced); 4 cloves garlic (pressed or minced); 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 0.33 cup sherry or dry white wine; 2 null carrots (diced); 15 ounce can diced tomatoes; 8 cups vegetable stock; 1 teaspoon dried basil; 1 teaspoon dried oregano; 0.5 teaspoon dried parsley; 1 pound fresh vegan tortellini; null null vegan parmesan (for garnish); 3 cups lacinato kale (chopped, veins removed)

Instructions

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1

Preheat a large skillet over medium-high heat. Add the vegan italian sausage (1 pound) and cook stirring occasionally until browned. Add the diced (1 onion) and celery diced (2 stalks) and cook for minutes (3) to minutes (4) then stir in the garlic pressed or minced (4 cloves), season with the kosher salt (1 teaspoon) and freshly ground black pepper (1 teaspoon) and cook for another minutes (2) to minutes (3). Add the sherry or dry white wine (0.33 cup) and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
2

Transfer the vegan sausage and vegetables to the insert of the slow cooker. Add the diced (2 carrots), can diced tomatoes (1 15-ounce), and vegetable stock (8 cups). Stir in the dried basil (1 teaspoon), dried oregano (1 teaspoon) and dried parsley (0.5 teaspoon). Cover with the lid and set the cooker to low and cook for hours (3).
3

Add the fresh vegan tortellini (1 pound) and the chopped lacinato kale (3 cups) to the slow cooker and cook for minutes (30).
4

Ladle into bowls and sprinkle with [vegan parmesan for garnish].