Creamy Tortellini Soup

1 pound ground Italian sausage, browned

4 cups beef broth

1 brown onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 TBSP Italian seasoning

2 tsp. beef bouillon powder

1/2 tsp. salt

1/4 cup cornstarch mixed and dissolved in ¼ cup water

4 1/2 cups (36 oz) cream or half and half

1 (12 oz) packet three cheese tortellini (I used dried not fresh)

5 cups fresh baby spinach

1 cup milk

Instructions:

1. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker. 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 half and half or cream. Add the tortellini and mix well. Cover again and cook on HIGH heat setting for another 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 ⅓ 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.

Serve with crusty warmed bread

**This can also be made on the stove top.

Recipe: Alison

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