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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Slow Cooker Creamy Tortellini Soup Recipe

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This recipe for Slow Cooker Creamy Tortellini Soup is from Momma Bear'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 pound ground Italian sausage, browned
1 onion, diced
2 large carrots, diced
4 cloves garlic, minced
1 Tbsp Italian seasoning
2 tsp beef bouillon powder
1/2 tsp salt
4 cups beef broth
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
12 ounces half and half
12 ounce package dried tortellini
5 cups fresh baby spinach
1 cup milk
Directions:
Directions:
Place the browned sausage, onion, carrots, garlic, seasoning, bouillon powder, salt, and broth in a 6-quart slow cooker. Cover and cook on HIGH for 4 hours or LOW for 7 hours.
Uncover and skim any fat that is sitting on tip of the soup with a spoon; discard. Stir in the cornstarch mixture with the half and half. Add the tortellini and mix well. Cover again and cook on HiGH heat setting for another 45 minutes unitl the soup has thickened, and the tortellini is soft and cooked through.
Add the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a futher 5-10 minutes until the leaves have wilted.
Pour in milk in 1/3 cup increments, as needed, to reach desired thickness and consistency; tast test and season with extra salt ONLY if needed, and pepper to suit your taste.
Serve with crusty warmed bread.
Number Of Servings:
Number Of Servings:
10

 

 

 

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