Cafe Delites Slow Cooker Creamy Tortellini Soup

Name: Cafe Delites Slow Cooker Creamy Tortellini Soup
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 10 serving(s)
Ingredients: 1 pound ground Italian sausage, browned* (or ground chicken, turkey or beef); 1 brown onion, chopped; 2 large carrots, chopped; 2 stalks celery, chopped; 4 garlic cloves, minced; 1 tablespoon italian seasoning; 2 teaspoons beef bouillon powder (or chicken); 1 1/2 teaspoons salt; 4 cups beef broth (or chicken or vegetable broth); 12-ounce cans full fat evaporated milk or half-and-half; 12 ounce packet cheese tortellini (or any flavour you like); 5 cups fresh Baby Spinach; 1 cup milk; 1/4 cup cornstarch; 1/4 cup water

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Recipe by Joycee Troyer

A creamy slow cooker soup that uses no flour.

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READY IN: 38mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

brown onion, chopped
2

large carrots, chopped
2

stalks celery, chopped
4

garlic cloves, minced
1

tablespoon italian seasoning
2

teaspoons beef bouillon powder (or chicken)
1 ¹⁄₂

teaspoons salt
4

cups beef broth (or chicken or vegetable broth)
12-ounce cans full fat evaporated milk or half-and-half
12 ounce packet cheese tortellini (or any flavour you like)
5

cups fresh Baby Spinach
1

cup milk
¹⁄₄

cup cornstarch
¹⁄₄

cup water

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. Mix cornstarch and water until smooth. 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 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 ½ cup); taste test and season with extra salt and pepper to suit your tastes.
Serve with crusty warmed bread.

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