“This soup would still be terrific without the tortellini.I absolutely loved this.Recipe courtesy of cafedelites.com.”
IngredientsNutrition1 lb ground Italian sausage or 1lbground chicken or 1lbground turkey or 1lbground beef, browned2 largecarrots, chopped2 stalkscelery, chopped4 garlic cloves, minced1 tablespoonitalian seasoning2 teaspoonsbeef bouillon powder or 2teaspoonschicken bouillon1⁄2 teaspoonsalt4 cupsbeef broth or 4cupschicken broth or 4cupsvegetable broth1⁄4 cup cornstarch mixed and dissolved in 1/4 c water36 ouncesevaporated milk or 36ounceshalf-and-half12 ouncescheese tortellini5 cups fresh Baby Spinach1 cupmilk
DirectionsPlace 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 4 hours or low for 7 hours.Uncover and skim any fat that is sitting on top of the soup with a spoon and discard.Stir in cornstarch mixture with the evaporated milk or half and half or cream.Add tortellini and mix well.Cover again and cook on high heat setting for 45 minutes or until soup is thickened and tortellini are soft and cooked through.Add spinach, pressing the leaves down to completely submerge in liquid. Cover again for a further 5 to 10 minutes or until leaves are wilted.Pour in milk 1/3 cup at a time, as needed, to reach your desired thickness and consistency.Taste and season with salt or pepper.Serve with crusty warmed bread.
Source: Read Full Article