This Slow Cooker Creamy Tortellini Soup is one of my preferred plans! Stacked with carrots, celery and spinach, delicate pads of cheddar tortellini PLUS mind blowing flavors, this soup is thick and rich without overwhelming cream OR a roux to get the thick and velvety surface.

One more day… another moderate cooker formula! I'm so amped up for this Slow Cooker Creamy Tortellini Soup! All of you know the amount of a fan I am of changing over substantial cream plans into lower calorie ones when carbs are included.

This is one of those speedy to put together plans. Dump all fixings into a moderate cooker toward the beginning of the day, and get back home to your home resembling a gourmet café with a warm bowl of soup to south your spirit!


Also try our recipe : BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS #vegetarian #roasted

Ingredients :

  • 1 pound (500 g) 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 (or chicken or vegetable broth -- I use low sodium)
  • 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 (I used dried not fresh; choose any flavour you like)
  • 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 / 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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