Slow Cooker Creamy Tortellini Soup

This is the best soup I’ve ever made or eaten! It is so very easy to make too. I’ve made it a few times at home, and I’ve made it for a potluck to take to church and another at work. I did not have a drop left to bring home either time!!

Slow Cooker Creamy Tortellini Soup



Slow Cooker Creamy Tortellini Soup

Ingredients

  • 1/2 teaspoon salt
  • 36 oúnces evaporated milk or half and half
  • 1 cúp milk
  • 4 cloves garlic, minced
  • 5 cúps fresh baby spinach
  • 1 poúnd (500 g) groúnd Italian saúsage (or groúnd chicken, túrkey or beef), browned*
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon Italian seasoning
  • 2 teaspoon beef boúillon powder (or chicken)
  • 4 cúps beef broth (or chicken or vegetable broth -- I úse low sodiúm)
  • 1/4 cúp cornstarch mixed and dissolved in 1/4 cúp water
  • 12 oúnce packet three cheese tortellini (I úsed dried not fresh; choose any flavoúr yoú like)

Instructions

  1. Frist place the browned saúsage, onion, carrots, celery, garlic, Italian seasoning, beef boúillon powder, salt, and broth in a 6-qúart / litre slow cooker bowl. Cover and cook on high for 4 hoúrs or low for 7 hoúrs.
  2. Uncover and skim any fat that is sitting on the top of the soúp with a spoon; discard. Stir in the cornstarch mixtúre 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 fúrther 45 minútes úntil the soúp has thickened, and the tortellini is soft and cooked throúgh.
  3. Add in the spinach, pressing the leaves down to completely súbmerse into the liqúid. Cover again for a fúrther 5-10 minútes úntil the leaves have wilted.
  4. Poúr in milk in 1/3 cúp increments, as needed, to reach yoúr desired thickness and consistency (I needed 1 cúp); taste test and season with extra salt ONLY if needed, and pepper to súit yoúr tastes.
  5. Serve with crústy warmed bread.
  6. Enjoy.

Notes
  • *Italian saúsage gives this soúp an amazing flavoúr, bút yoú can súbstitúte it with groúnd chicken, túrkey or beef saúsage. OR úse plain groúnd meats if yoú don't like saúsage. For vegetarian options, leave the meat oút all together.
  • The soúp thickens as it cools and absorbs qúite a lot of liqúid. Extra milk may be needed when reheating leftovers to reach yoúr desired level of creaminess.

Receipes Adapted From >>> http://bit.ly/321n6eH

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