Saturday, February 11, 2017

Creamy Crockpot Tortellini Soup

Go ahead and make a double batch.
You're going to want to eat this for a week straight.
Brown the Italian sausage -
Then chop an onion and mince some garlic.
Chop your carrots and celery and throw them in the crock pot,
along with your onions, garlic, cooked sausage, 
Italian seasoning, salt and pepper & beef bullion. 
Pour in the beef broth and cover and cook.
If you've got time, set it on low for 7 hours. 
If you're in a hurry, cook on high for 4 hours.
After 4 or 7 hours, depending on your heat level,
mix cornstarch and water -
Add to the soup to thicken and dump in the package of tortellini.
Also pour in the Half & Half and cook on High.
After about 45 minutes, the tortellini will be soft and cooked through.
Grab the package of spinach and dump it in.
Use a spoon to press it to the bottom until fully submerged. 
Cover and cook for another 5-10 minutes until the spinach is wilted.
If needed, add milk until the soup is your desired consistency.

Serve this hearty soup with crusty bread.
You're gonna love it! 

Creamy Tortellini Soup
1 lb Italian Sausage
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 Tbsp Italian seasoning
2 Tbsp Better than Bouillon, beef
4 c. beef broth
1/4 c. cornstarch mixed and dissolved in 1/4 c. water
12 oz. Half & Half
12 oz. package three cheese tortellini
1 package fresh baby spinach
1 c. milk
salt & pepper to taste


Brown Italian sausage in a saucepan. Place chopped onion, carrots, and celery in crock pot. Add Italian seasoning, beef bouillon, salt, broth and cooked Italian sausage. Cover and cook on high for 4 hours or on low for 7 hours. Uncover and skim any fat sitting on top of the soup with a spoon and discard. Stir in cornstarch mixture and half and half. Add the tortellini and mix well. Cover and cook on High for another 45 minutes until the soup has thickened and the tortellini is soft and cooked through. Add fresh spinach, pressing down until fully submerged. Cover and cook for another 5-10 minutes, until the leaves have wilted. Pour in milk as needed to your desired thickness and consistency.