Slow Cooker Creamy Tortellini Soup

By Cafe Delites · 240 min

Ingredients

Instructions

1. Put the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt and broth into a 6-quart slow cooker. Cover and cook on high for 4 hours, or on low for 7 hours.
2. Uncover and skim off the fat floating on top with a spoon; discard it.
3. Stir the cornstarch mixture into the evaporated milk (or half and half or cream), then add to the slow cooker with the tortellini and mix well.
4. Cover and cook on high for a further 45 minutes, until the soup has thickened and the tortellini is soft and cooked through.
5. Press the spinach down into the liquid so it is fully submerged. Cover and cook for a further 5-10 minutes, until the leaves have wilted.
6. Add milk 1/3 cup at a time until the soup reaches your desired thickness (the creator needed 1 cup). Taste, add extra salt only if needed, and season with pepper to taste.

Summarized from Cafe Delites's video. Watch it for the details.

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