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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Slow Cooker Creamy Tortellini Soup Recipe

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This recipe for Slow Cooker Creamy Tortellini Soup is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Ground Italian sausage, browned
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 T Italian seasonings
2 tsp beef bouillon powder (or chicken)
1/2 tsp salt
4 cups beef broth (or chicken or vegetable)
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
3 (12 oz.) Cans full fat evaporated milk or half and half
12 oz three cheese Tortellini
5 cups fresh baby spinach
1 cup milk
Directions:
Directions:
1. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker. Cover and cook on high for 4 hours or low for 7 hours.
2. 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). 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.
3. Add in the spinach, pressing the leaves down to completely submerge into the liquid. Cover again for a further 5-10 minutes or until leaves wilt.
4. Pour in milk in 1/3 cup increments, to reach desired thickness and consistency; taste and add salt and pepper to taste.
5. Serve with crusty warmed bread.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Adapted from cafedelites.com

 

 

 

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