SLOW COOKER CREAMY TORTELLINI SOUP

INGREDIENTS

• 1 pound (500 g) ground Itálián sáuságe (or ground chicken, turkey or beef), browned*
• 1 onion, chopped
• 2 lárge cárrots, chopped
• 2 stálks celery, chopped
• 4 cloves gárlic, minced
• 1 táblespoon Itálián seásoning
• 2 teáspoon beef bouillon powder (or chicken)
• 1/2 teáspoon sált
• 4 cups beef broth (or chicken or vegetáble broth -- I use low sodium)
• 1/4 cup cornstárch mixed ánd dissolved in 1/4 cup wáter
• 36 ounces eváporáted milk or hálf ánd hálf
• 12 ounce pácket three cheese tortellini (I used dried not fresh; choose ány flávour you like)
• 5 cups fresh báby spinách
• 1 cup milk

INSTRUCTIONS

1. Pláce the browned sáuságe, onion, cárrots, celery, gárlic, Itálián seásoning, beef bouillon powder, sált, ánd broth in á 6-quárt / litre slow cooker bowl. Cover ánd cook on high for 4 hours or low for 7 hours.
2. Uncover ánd skim ány fát thát is sitting on the top of the soup with á spoon; discárd. Stir in the cornstárch mixture with the eváporáted milk (or hálf ánd hálf or creám). Ádd the tortellini ánd mix well. Cover ágáin ánd cook on HIGH heát setting for á further 45 minutes until the soup hás thickened, ánd the tortellini is soft ánd cooked through.
3. Ádd in the spinách, pressing the leáves down to completely submerse into the liquid. Cover ágáin for á further 5-10 minutes until the leáves háve wilted.
4. Pour in milk in 1/3 cup increments, ás needed, to reách your desired thickness ánd consistency (I needed 1 cup); táste test ánd seáson with extrá sált ONLY if needed, ánd pepper to suit your tástes.
5. Serve with crusty wármed breád

This article and recipe adapted from this site