500 grams/1 pound ground Italian sausage (or ground Chicken, turkey or beef), browned
1 onion, chopped and cooked
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons beef or chicken bouillon powder
1/2 teaspoon salt
4 cups beef or chicken broth - low sodium
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
3x340 gram/12 oz cans full fat evaporated milk or half and half
1x340 gram/12 oz packet three cheese tortellini (dried or fresh, or any flavor)
5 cups fresh baby spinach
1 cup milk
Instructions
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 thesoup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half 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; taste test and season with extra salt only if needed, and pepper to suit your tastes.
Note- The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.
Serving
Suggestions
Serve with Crusty Warmed Bread
Originally Submitted
3/28/2017
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