tortellini soup

íNGREDíENTS

• 1 pound (500 g) ground ítalían sausage (or ground chícken, turkey or beef), browned*
• 1 oníon, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlíc, mínced
• 1 tablespoon ítalían seasoníng
• 2 teaspoon beef bouíllon powder (or chícken)
• 1/2 teaspoon salt
• 4 cups beef broth (or chícken or vegetable broth -- í use low sodíum)
• 1/4 cup cornstarch míxed and díssolved ín 1/4 cup water
• 36 ounces evaporated mílk or half and half
• 12 ounce packet three cheese tortellíní (í used dríed not fresh; choose any flavour you líke)
• 5 cups fresh baby spínach
• 1 cup mílk

íNSTRUCTíONS

1. Place the browned sausage, oníon, carrots, celery, garlíc, ítalían seasoníng, beef bouíllon powder, salt, and broth ín a 6-quart / lítre slow cooker bowl. Cover and cook on hígh for 4 hours or low for 7 hours.
2. Uncover and skím any fat that ís síttíng on the top of the soup wíth a spoon; díscard. Stír ín the cornstarch míxture wíth the evaporated mílk (or half and half or cream). Add the tortellíní and míx well. Cover agaín and cook on HíGH heat settíng for a further 45 mínutes untíl the soup has thíckened, and the tortellíní ís soft and cooked through.
3. Add ín the spínach, pressíng the leaves down to completely submerse ínto the líquíd. Cover agaín for a further 5-10 mínutes untíl the leaves have wílted.
4. Pour ín mílk ín 1/3 cup íncrements, as needed, to reach your desíred thíckness and consístency (í needed 1 cup); taste test and season wíth extra salt ONLY íf needed, and pepper to suít your tastes.
5. Serve wíth crusty warmed bread.

Source: https://cafedelites.com/slow-cooker-creamy-tortellini-soup