How To Make Slow Cooker Creamy Tortellini Soup
Let the slow cooker do the work for you in cooking up this tasty tortellini soup! It’s rich, creamy, and makes the perfect hearty meal for dinner.
Serves:
Ingredients
- 1lbground Italian sausage,or ground chicken, turkey or beef, browned
- 1onion,chopped
- 2large carrots,chopped
- 2celery stalks,chopped
- 4garlic cloves,minced
- 1tbspItalian seasoning
- 2tspbeef bouillon powder,or chicken
- ½tspsalt
- 4cupsbeef broth,or chicken or vegetable broth
- ¼cupcornstarch,mixed and dissolved in ¼ cup water
- 36ozevaporated milk,or half and half
- 12ozthree cheese tortellini
- 5cupsfresh baby spinach
- 1cupmilk
Instructions
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Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart or 6-litre slow cooker bowl.
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Cover and cook on High for 4 hours or Low for 7 hours.
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Uncover, then skim any fat that is sitting on the top of the soup with a spoon to discard.
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Stir in the cornstarch mixture with the evaporated milk.
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Add the tortellini, then mix well.
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Cover again, then cook on High heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
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Add in the spinach, pressing the leaves down to completely submerse into the liquid.
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Cover again for a further 5 to 10 minutes until the leaves have wilted.
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Pour in the milk in ⅓ cup increments, as needed, to reach desired thickness and consistency. Season with salt and pepper to taste.
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Serve with crusty warmed bread, and enjoy!
Nutrition
- Calories: 455.10kcal
- Fat: 25.44g
- Saturated Fat: 11.57g
- Monounsaturated Fat: 9.86g
- Polyunsaturated Fat: 2.33g
- Carbohydrates: 35.44g
- Fiber: 1.65g
- Sugar: 13.80g
- Protein: 21.36g
- Cholesterol: 80.87mg
- Sodium: 987.08mg
- Calcium: 385.05mg
- Potassium: 787.43mg
- Iron: 2.10mg
- Vitamin A: 236.45µg
- Vitamin C: 6.78mg
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