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INGREDIENTS
- 1 pound (500 g) ground Itálián sáuságe (or ground chicken, turkey or beef), browned*
- 1 onion, chopped
- 2 lárge cárrots, chopped
- 2 stálks celery, chopped
- 4 cloves gárlic, minced
- 1 táblespoon Itálián seásoning
- 2 teáspoon beef bouillon powder (or chicken)
- 1/2 teáspoon sált
- 4 cups beef broth (or chicken or vegetáble broth -- I use low sodium)
- 1/4 cup cornstárch mixed ánd dissolved in 1/4 cup wáter
- 36 ounces eváporáted milk or hálf ánd hálf
- 12 ounce pácket three cheese tortellini (I used dried not fresh; choose ány flávour you like)
- 5 cups fresh báby spinách
- 1 cup milk
INSTRUCTIONS
- Pláce the browned sáuságe, onion, cárrots, celery, gárlic, Itálián seásoning, beef bouillon powder, sált, ánd broth in á 6-quárt / litre slow cooker bowl. Cover ánd cook on high for 4 hours or low for 7 hours.
- Uncover ánd skim ány fát thát is sitting on the top of the soup with á spoon; discárd. Stir in the cornstárch mixture with the eváporáted milk (or hálf ánd hálf or creám). Ádd the tortellini ánd mix well. Cover ágáin ánd cook on HIGH heát setting for á further 45 minutes until the soup hás thickened, ánd the tortellini is soft ánd cooked through.
- Ádd in the spinách, pressing the leáves down to completely submerse into the liquid. Cover ágáin for á further 5-10 minutes until the leáves háve wilted.
- Pour in milk in 1/3 cup increments, ás needed, to reách your desired thickness ánd consistency (I needed 1 cup); táste test ánd seáson with extrá sált ONLY if needed, ánd pepper to suit your tástes.
- Serve with crusty wármed breád
This article and recipe adapted from this site
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