Our parents have this sweet tradition where every time they have something special to celebrate, some form of tortellini is their go-to meal to indulge in and enjoy. This started all the way back when they first started dating, so they’ve had a lot of time to perfect the craft. Sometimes they’ll go somewhere fancy, but most times their preference is to make a big pot of Creamy Tortellini Soup. We always loved it when they chose to eat-in because that meant we also got to enjoy the creamy, warm, beefy broth loaded with spicy sausage, tender veggies, and of course, yummy, cheesy tortellini (the best part)! Now that we’re older, we’ve carried this tradition on into our own families and we want you to enjoy it, too! So, the next time there’s something to celebrate, make a pot of Creamy Tortellini Soup. It’ll really make you feel grateful for all you’ve got!
Ingredients
- 1 pound ground Italian sausage, browned
- 1 onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 teaspoons beef bouillon powder
- 1/2 teaspoon salt, plus more to taste
- 4 cups beef broth
- 1/4 cup cornstarch mixed and dissolved into 1/4 cup water
- 3 (12-ounce) cans evaporated milk or 36 ounces half-and-half
- 1 (12-ounce) package three-cheese tortellini
- 5 cups fresh baby spinach
- 1/3 cup milk, plus more to taste
- pepper, to taste
Directions
Step 1 –In a 6-quart slow cooker, add the browned sausage, the onion, the carrots, the celery, the garlic, the Italian seasoning, the beef bouillon powder, the salt, and the broth.
Step 2 –Cover the slow cooker and cook on high heat for 4 hours or on low heat for 7 hours.
Step 3 –Uncover the slow cooker and skim any of the fat that is sitting on top of the soup with a spoon and discard.
Step 4 –Stir the cornstarch mixture and the evaporated milk into the soup mixture.
Step 5 –Add the tortellini into the soup mixture and mix well.
Step 6 –Cover the slow cooker and cook on high heat until the soup has thickened and the tortellini has softened and is cooked through, about 45 minutes.
Step 7 –Add the spinach to the soup mixture and press the leaves down to completely submerge them into the liquid.
Step 8 –Cover and cook the soup until the leaves have wilted, about 5-10 minutes.
Step 9 –Pour the milk into the soup in 1/3 cup increments, as needed, until the soup has reached your desired thickness and consistency.
Step 10 –Taste, seasoning with the salt and the pepper if needed.
Step 11 –Serve.