20ouncesrefrigerated cheese tortellinior flavor of your choice
12ounceschopped frozen kale
½cupchopped roasted red bell pepper
½cupgrated parmesan cheeseplus more for garnish
Salt and pepper to taste
In a large skillet over medium heat, add the sausage directly to the pan, breaking it up until browned and cooked through. Add the sausage to the body of the crockpot, leaving any drippings in the pan. If the sausage did not make about 1 tablespoon of fat, add the olive oil to the skillet along with the onion, carrot, and celery. Cook until softened, stirring occasionally, about 5 minutes. Scrape off any bits on the bottom of the skillet. Add the garlic to the skillet and cook until fragrant, 30 seconds. Add this to the crockpot.
To the crockpot, add the oregano, thyme, and chicken stock, stir to combine. Add the lid and cook on high for 2 hours or on low for 4 hours.
Whisk together the heavy cream and the cornstarch, making sure there are no lumps. Stir this into the crockpot. Add the tortellini, kale, red bell pepper, and ½ cup of the cheese, stir it in to combine. Place the crockpot on high and cook an additional 20 minutes or until the tortellini are cooked through. Taste, add salt and pepper if needed. Serve immediately with more parmesan cheese if desired.
Use any kind of sausage you like but I prefer Italian. You can use mild, sweet, or hot!