Slow Cooker Creamy Tortellini Soup

Chef’s Note

“This soup would still be terrific without the tortellini.I absolutely loved this.Recipe courtesy of”








  • 1 lb ground Italian sausage or 1lbground chicken or 1lbground turkey or 1lbground beef, browned
  • 2 largecarrots, chopped
  • 2 stalkscelery, chopped
  • 4 garlic cloves, minced
  • 1 tablespoonitalian seasoning
  • 2 teaspoonsbeef bouillon powder or 2teaspoonschicken bouillon
  • 12 teaspoonsalt
  • 4 cupsbeef broth or 4cupschicken broth or 4cupsvegetable broth
  • 14 cup cornstarch mixed and dissolved in 1/4 c water
  • 36 ouncesevaporated milk or 36ounceshalf-and-half
  • 12 ouncescheese tortellini
  • 5 cups fresh Baby Spinach
  • 1 cupmilk
  • Directions

  • Place 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.
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