Ingredients
The following ingredients have 9 Servings
- 2 tsp olive oil
- 1 pound ground chicken sausage (or you can use ground pork sausage)
- 1 diced yellow onion
- 3 garlic cloves, minced
- 1/4 tsp dried thyme
- 6 cups chicken broth (or 6 cups water and 6 tsp Better than Bouillon* chicken base)
- 8 ounces sliced or quartered mushrooms
- 1 (16 ounce package) frozen or fresh tortellini
- 1/2 cup grated parmesan cheese
- 5 ounces coarsely chopped spinach
- 1/2 cup half and half or heavy cream, warm
- 2 Tbsp cornstarch + 2 Tbsp water
Instruction
- Heat a pan over medium high heat on your stove top. Heat the oil for a couple of minutes. Brown the ground chicken sausage for 5 minutes. Add in the onions and saute for 3 minutes. Add in the garlic and saute for 1 minute. Add contents of pan to the slow cooker.
- Add in the thyme, chicken broth, mushrooms and tortellini.
- Cover and cook on low for 3-4 hours. Remove the lid and add in the parmesan cheese, spinach and half and half.
- If you’d like to thicken your soup a bit you can add a mixture of 2 Tbsp cornstarch and 2 Tbsp water to the slow cooker. Cook, uncovered, for about 30 minutes on high.
- Ladle into bowls and top with additional parmesan cheese. Enjoy!
