Slow Cooker Creamy Tortellini Soup

Ingredients

• 1 pound ground Italian sausage, or ground chicken, turkey or beef, browned
• 1 onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 teaspoon beef bouillon powder, or chicken
• 1/2 teaspoon salt
• 4 cups beef broth
• 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
• 36 ounces evaporated milk or half and half
• 12 ounce packet three cheese tortellini
• 5 cups fresh baby spinach
• 1 cup milk

Directions

1. Add the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth to the bowl of a 6-quart / litre slow cooker. Put the lid on and cook for 4 hours on high, or 7 hours on low.
2. Remove the lid and use a spoon to lift off any fat collected on the surface, then discard it. Stir the cornstarch mixture into the soup along with the evaporated milk, half and half, or cream. Add the tortellini and stir so everything is evenly combined.
3. Cover the slow cooker again and switch it to the HIGH heat setting for another 45 minutes, until the broth has thickened and the tortellini is tender and cooked through.
4. Stir in the spinach, pushing the leaves under the liquid so they are fully covered. Replace the lid for 5-10 minutes, just until the spinach has wilted.
5. Add the milk in 1/3 cup additions, using only as much as you need for the thickness you like; 1 cup was needed in the original recipe. Taste, then add extra salt only if it needs it, plus pepper to your liking.
6. Serve with warm crusty bread.