INGREDIENTS
- 1 pound (500 g) ground Itâliân sâusâge (or ground chicken, turkey or beef), browned*
- 1 onion, chopped
- 2 lârge cârrots, chopped
- 2 stâlks celery, chopped
- 4 cloves gârlic, minced
- 1 tâblespoon Itâliân seâsoning
- 2 teâspoon beef bouillon powder (or chicken)
- 1/2 teâspoon sâlt
- 4 cups beef broth (or chicken or vegetâble broth -- I use low sodium)
- 1/4 cup cornstârch mixed ând dissolved in 1/4 cup wâter
- 36 ounces evâporâted milk or hâlf ând hâlf
- 12 ounce pâcket three cheese tortellini (I used dried not fresh; choose âny flâvour you like)
- 5 cups fresh bâby spinâch
- 1 cup milk
- Plâce the browned sâusâge, onion, cârrots, celery, gârlic, Itâliân seâsoning, beef bouillon powder, sâlt, ând broth in â 6-quârt / litre slow cooker bowl. Cover ând cook on high for 4 hours or low for 7 hours.
- Uncover ând skim âny fât thât is sitting on the top of the soup with â spoon; discârd. Stir in the cornstârch mixture with the evâporâted milk (or hâlf ând hâlf or creâm). âdd the tortellini ând mix well. Cover âgâin ând cook on HIGH heât setting for â further 45 minutes until the soup hâs thickened, ând the tortellini is soft ând cooked through.
- Full instructions see cafedelites.com
slow cooker creamy tortellini soup
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Oleh
Asrifood
