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Slow Cooker Creamy Tortellini Soup Recipe

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This recipe for Slow Cooker Creamy Tortellini Soup, by , is from Ann's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Chandler


1 Pound 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 Teaspoons beef bouillon powder, or chicken bouillon powder
4 Cups beef broth (or chicken or vegetable broth)
Cup cornstarch mixed and dissolved in cup water
3 Twelve ounce cans full fat evaporated milk or half and half
1 Twelve ounce packet three cheese tortellini (dried not fresh, choose any flavor)
5 Cups fresh baby spinach
1 Cup milk

1. Place the browned sausage, onions, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a six quart slow cooker. Cover and cook on high for 4 hours or low for even 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 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.

3. 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 melted.

4. Pour in milk in ⅓ increments, as needed, to reach your desired thickness and consistency; taste test and season with extra salt only if needed, and pepper to taste.

5. Serve with warm crusty bread.




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