Slow Cooker Creamy Tortellini Soup

Name: Slow Cooker Creamy Tortellini Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10
Ingredients: 1 lb ground Italian sausage (or ground chicken, turkey or beef, browned); 1 onion (chopped); 2 large carrots (chopped); 2 celery stalks (chopped); 4 clove garlic (minced); 1 tbsp Italian seasoning; 2 tsp beef bouillon powder (or chicken); 1/2 tsp salt; 4 cup beef broth (or chicken or vegetable broth -- I use low sodium); 1/4 cup cornstarch (mixed and dissolved in 1/4 cup water); 36 oz evaporated milk ( or half and half); 12 oz packet three cheese tortellini (I used dried not fresh; choose any flavour you like); 5 cup fresh baby spinach; 1 cup milk

By Karina Carrel · CafedelitesPublic

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Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!

Prep: 15 min
Cook: 240 min
Total: 255 min
Servings: 10

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This recipe was taken from Slow Cooker Creamy Tortellini Soup · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 10 people

Cooking for

455 gground Italian sausage (or ground chicken, turkey or beef, browned)
1onion (chopped)
2large carrots (chopped)
2celery stalks (chopped)
4 clovegarlic (minced)
1 tbspItalian seasoning
2 tspbeef bouillon powder (or chicken)
0.5 tspsalt
4 cupbeef broth (or chicken or vegetable broth -- I use low sodium)
0.25 cupcornstarch (mixed and dissolved in 1/4 cup water)
1.02 kgevaporated milk ( or half and half)
340 gpacket three cheese tortellini (I used dried not fresh; choose any flavour you like)
5 cupfresh baby spinach
1 cupmilk

Steps

1
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. 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 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 wilted.
4
Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
5
Serve with crusty warmed bread

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Per portion

Calories: ~202.2 kcal
Protein: ~10.3 g
Fat: ~9.5 g
Carbs: ~23.7 g
Fiber: ~2.1 g
Sodium: ~528.4 mg

3 ingredients still need USDA food links. celery stalks (chopped), beef bouillon powder (or chicken) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 10-portion recipe.

Nutrition needs links

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Milk
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Partial · 11/14 ingredients linked