Ingredients

• 1 pound link sausage
• 2 cups onion
• 2 cups chopped celery
• 2 cups carrots
• 3 tablespoons minced garlic
• 3 , 14 ounce
• 4 cups stock
• salt and freshly ground black pepper to taste
• 1 tablespoon Italian seasoning
• 2 , 9 ounce
• 2 cups kale leaves , stems removed
• grated Parmesan cheese for garnish , optional

Instructions

1. 1 Cook sausage in a nonstick skillet over medium-high heat; stir frequently and break up meat with a spatula into lima bean-sized pieces, until browned, about 5 minutes. Use a slotted spoon to remove sausage from skillet; add to a 6-quart slow cooker.
2. 2 Add chopped onion and celery to the same skillet; cook and stir until vegetables begin to soften, 3 to 5 minutes. Add minced garlic and cook, stirring, about 30 seconds.
3. 3 Pour vegetable mixture into the slow cooker. Add tomatoes with juices; break tomatoes into bite-sized pieces. Add chicken stock or broth, stir to distribute evenly, cover, and cook on Low 7 or 8 hours, or on High 3 to 4 hours.
4. 4 About halfway through the cooking process, season with salt and pepper, and add Italian herb seasoning blend. See note.
5. 5 About 30 minutes before serving, turn slow cooker to High, add tortellini and kale, and adjust seasoning. Cover and cook until tortellini is tender, about 30 minutes.
6. 6 Serve warm, and garnish with grated Parmesan cheese.

Nutrition per serving