Slow Cooker Creamy Tortellini Soup

• Meat

  • 953 2/3 g Italian sausage, ground

• Produce

  • 5 cups Baby spinach, fresh
  • 1 Brown onion
  • 2 Carrots, large
  • 2 stalks Celery
  • 4 cloves Garlic

• Canned Goods

  • 2 tsp Beef bouillon powder
  • 4 cups Beef broth

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1 tbsp Italian seasoning
  • 1/2 tsp Salt

• Dairy

  • 1 cup Milk

• Other

  • 1x 340 gram | 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavour you like

Found on cafedelites.com

Description

Ingredients

• 500 grams | 1 pound ground Italian sausage (or ground chicken, turkey or beef), browned*
• 1 brown onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 teaspoon beef bouillon powder (or chicken)
• ½ teaspoon salt
• 4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
• ¼ cup cornstarch mixed and dissolved in ¼ cup water
• 3x 340 gram | 12-ounce cans full fat evaporated milk or half and half
• 1x 340 gram | 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavour you like)
• 5 cups fresh baby spinach
• 1 cup milk

Directions

• 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.
• 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.
• 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.
• Pour in milk in ⅓ 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.
• Serve with crusty warmed bread