Slow Cooker Creamy Tortellini Soup

Name: Slow Cooker Creamy Tortellini Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10 people
Ingredients: 1 pound ground Italian sausage; 1 onion; 2 large carrots; 2 celery stalks; 4 cloves garlic; 1 tablespoon Italian seasoning; 2 teaspoon beef bouillon powder; ½ teaspoon salt; 4 cups beef broth; ¼ cup cornstarch; 36 ounces evaporated milk; 12 ounce packet three cheese tortellini; 5 cups fresh baby spinach; 1 cup milk

User Reviews

4.6

444 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
10 people
Calories
485 kcal
Course
Main Course, Appetizer
Cuisine
American

Slow Cooker Creamy Tortellini Soup

Heidi Ellis

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Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!

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Ingredients

Servings

1 pound ground Italian sausage or ground chicken, turkey or beef, browned
1 onion chopped
2 large carrots chopped
2 celery stalks chopped
4 cloves garlic minced
1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder or chicken
½ teaspoon salt
4 cups beef broth or chicken or vegetable broth -- I use low sodium
¼ cup cornstarch mixed and dissolved in ¼ 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

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Instructions

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.
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.
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.
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

Notes

*Italian sausage gives this soup an amazing flavour, but you can substitute it with ground chicken, turkey or beef sausage. OR use plain ground meats if you don't like sausage. For vegetarian options, leave the meat out all together.
The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.

Nutrition Information

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Calories 485kcal (24%) Carbohydrates 38g (13%) Protein 21g (42%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 88mg (29%) Sodium 1.352mg (0%) Potassium 666mg (19%) Fiber 3g (12%) Sugar 14g (28%) Vitamin A 3.801IU (0%) Vitamin C 9mg (10%) Calcium 391mg (39%) Iron 2mg (11%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 485 kcal

% Daily Value*

Calories	485kcal	24%
Carbohydrates	38g	13%
Protein	21g	42%
Fat	28g	43%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Cholesterol	88mg	29%
Sodium	1.352mg	0%
Potassium	666mg	14%
Fiber	3g	12%
Sugar	14g	28%
Vitamin A	3.801IU	0%
Vitamin C	9mg	10%
Calcium	391mg	39%
Iron	2mg	11%