Ingredients
1 pound Italian sausage, browned
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves of garlic, minced
1 tablespoon Italian seasoning
2 teaspoons chicken bouillon powder
1/2 teaspoon salt
4 cups chicken broth
1/4 cup cornstarch mixed with 1/4 cup water
Three 12-ounce cans evaporated milk
One 12-ounce package of cheese tortellini
5 cups baby spinach
1 cup milk
Directions
- Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, bouillon powder, salt and broth in a 6-quart slow cooker bowl.
- Cover and cook on high for 4 hours, or low for 7 hours.
- 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.
- Add the tortellini and mix well.
- Cover again and cook on high setting for a further 45 minutes until the soup has thickened and the tortellini is soft and cooked through.
- Add in the spinach, pressing the leaves down to completely submerge into the liquid.
- Cover again for a further 5 to 10 minutes until the leaves have wilted.
- Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency.
- Taste test and season with extra salt if needed, and pepper to taste.
- Serve with crusty warmed bread.
Claire Whitley can be reached at [email protected]