Rate this recipe
4/5
(4 Votes)
1 Picture
Ingredients
- 3 14/5 oz. cans chicken broth
- 1 28 oz. can tomatoes with basil, garlic and oregano
- 1 bulb fennel, trimmed, quartered, cored and sliced
- 1 c. chopped onion
- 8 c. kale
- 1 9 oz. pgk. cheese-filled torellini
- 2 T. fresh oregano, chopped
- 1-2 T. whipping cream
- 1/2 c. grated Parmesan cheese
Details
Servings 8
Preparation time 20mins
Cooking time 360mins
Adapted from BHG.com
Preparation
Step 1
In a 6- qt. slow cooker stir together broth, tomatoes with juices, fennel and onion.
Cover; cook on low 6 hours or on high 3 hours.
If cooking on low, turn to high.
Stir in kale, tortellini, and oregano.
Cover; cook on high 30 minutes more or until tortellini are tender.
Stir in cream.
Serve with Parmesan.
Review this recipe