This healthy soup is packed with vegetables, is warming and satisfying, and is easy to make in your slow cooker.
4-6 cups chopped kale
6 chopped carrots
4 chopped celery stalks
1 chopped yellow onion
2 grated cloves garlic
1tbsp each of dried oregano and basil
2tbsp fresh thyme
1tsp smoked paprika and fennel seeds
¼ cup olive oil
½ cup each of white wine and heavy cream
6 cups vegetable broth
Pinch crushed red pepper flakes
1/3 cup grated parmesan
450g fresh cheese tortellini
- Heat olive oil in a large pot and add herbs, onion and garlic and a pinch of salt and pepper. Cook until fragrant, about five minutes.
- Remove from heat and add the ingredients to your slow cooker, stirring in the celery, carrots and tomato paste. Add the broth, wine and red pepper flakes and cook on high for four to five hours or low for six to eight hours.
- Add the kale, cream tortellini and parmesan during the last fifteen minutes of cooking. Serve soup with more parmesan and fresh oregano if desired.