Ingredients
1lbground Italian sausage,or ground chicken, turkey or beef, browned
1onion,chopped
2large carrots,chopped
2celery stalks,chopped
4garlic cloves,minced
1tbspItalian seasoning
2tspbeef bouillon powder,or chicken
½tspsalt
4cupsbeef broth,or chicken or vegetable broth
¼cupcornstarch,mixed and dissolved in ¼ cup water
36ozevaporated milk,or half and half
12ozthree cheese tortellini
5cupsfresh baby spinach
1cupmilk
Preparation
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart or 6-litre slow cooker bowl.
Cover and cook on High for 4 hours or Low for 7 hours.
Uncover, then skim any fat that is sitting on the top of the soup with a spoon to discard.
Stir in the cornstarch mixture with the evaporated milk.
Add the tortellini, then mix well.
Cover again, then 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 to 10 minutes until the leaves have wilted.
Pour in the milk in ⅓ cup increments, as needed, to reach desired thickness and consistency. Season with salt and pepper to taste.
Serve with crusty warmed bread, and enjoy!
