Slow Cooker Creamy Tortellini Soup
Ingredients
- 1 pound ground Italian sausage (or ground chicken, turkey or beef, browned)
- 1 onion (chopped)
- 2 large carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 2 teaspoon beef bouillon powder (or chicken)
- 1/2 teaspoon salt
- 4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
- 1/4 cup cornstarch (mixed and dissolved in 1/4 cup water)
- 36 ounces evaporated milk ( or half and half)
- 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavour you like)
- 5 cups fresh baby spinach
- 1 cup milk
Instructions
- 1
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
- 2
Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
45 min - 3
Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
10 min - 4
Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
- 5
Serve with crusty warmed bread
Nutrition
Per serving (based on 10 servings)
