Slow Cooker Creamy Tortellini Soup
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)
- 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
- 3 x 340 gram | 12-ounce cans full fat evaporated milk or half and half
- 1 x 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
Instructions
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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.
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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.
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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.
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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.
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Serve with crusty warmed bread
