Ingredients

The following ingredients have 10 Servings
  • 1 pound (500 g) ground Italian sausage ((or ground chicken, turkey or beef), browned*)
  • 1 onion, (chopped)
  • 2 large carrots, (chopped)
  • 2 stalks celery, (chopped)
  • 4 cloves garlic, (minced)
  • 1 tablespoon Italian seasoning
  • 2 teaspoon beef bouillon powder ((or chicken))
  • 1/2 teaspoon salt
  • 4 cups beef broth ((or chicken or vegetable broth -- I use low sodium))
  • 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
  • 36 ounces evaporated milk or half and half
  • 12 ounce packet three cheese tortellini ((I used dried not fresh; choose any flavour you like))
  • 5 cups fresh baby spinach
  • 1 cup milk

Instruction

  • Place the 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 for 4 hours or low for 7 hours.
  • Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture 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 further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
  • Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
  • Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
  • Serve with crusty warmed bread