Slow Cooker Creamy Tortellini Soup

Slow Cooker Creamy Tortellini Soup

from cafedelites.com
255 min

Ingredients

  • 1 pound (500 g) ground Italian sausage (or ground chicken, turkey or beef), browned*
  • 1 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
  • 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

Directions

  1. 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. 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.

  3. 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.

  4. 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. 5

    Serve with crusty warmed bread