From cafedelites.com
Slow Cooker Creamy Tortellini Soup
Ingredients
Ingredients
- 1 pound ground Italian sausage (browned)
- 1 onion (chopped)
- 2 large carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 2 teaspoons beef bouillon powder
- 1/2 teaspoon salt
- 4 cups beef broth
- 1/4 cup cornstarch
- 1/4 cup water
- 36 ounces evaporated milk
- 12 ounce packet three cheese tortellini (dried)
- 5 cups fresh baby spinach
- 1 cup milk
Steps
- Place 1 pound browned sausage, 1 onion, 2 large carrots, 2 celery stalks, 4 cloves garlic, 1 tablespoon Italian seasoning, 2 teaspoons beef bouillon powder, ½ teaspoon salt, and 4 cups beef broth in a 6-quart slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
4 hours or 7 hours
- Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the ¼ cup cornstarch mixture and 36 ounces evaporated milk. Add the 12 ounce packet 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 minutes
- Add in 5 cups spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
5-10 minutes
- Pour in 1 cup milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency; taste test and season with extra ½ teaspoon salt only if needed, and pepper to suit your tastes.
- Serve with crusty warmed bread.
Nutrition
Per serving
- kcal
- 485
- protein
- 21 g
- carbs
- 38 g
- fat
- 28 g