Slow Cooker Creamy Tortellini Soup

Once again it is “Sip Some Soup Sunday,” and what a perfect weekend this has been for making and enjoying soup. I have been iced in since Friday afternoon, so nothing has pleased me more than to be able to sit in front of the fire, sip some cinnamon tea, binge-watch my favorite British mysteries, and stir up one pot of soup after another.

It may come as a surprise to you to learn that I have never made tortellini soup. You may be further surprised to know that I've never eaten tortellini soup either. So, when I spotted this recipe on the Cafe Delights blog, and further learned that it was made in the crockpot, well, you just know I had to try it out. I adapted the recipe slightly to fit my medium-sized (4-quart) crockpot.

I used dried tortellini, and chose the cheese variety for the soup, but I also picked up some portobello mushroom tortellini that looks sensational. (Both of these I got at Aldi -- who knew?) I’m excited to be using tortellini for the first time in my life. As far as the spinach goes, if you're not wild about spinach, use kale. If you're not wild about either, leave it out. I think the spinach is wonderful; I used about three handfuls, that seemed to suit me, and I do like the addition of the green here. The soup will thicken as it cools and the tortellini absorbs all of that wonderful moisture. If it is too thick for your liking, feel free to thin it with stock or milk. Give it a try and let me know what you think.

Slow Cooker Creamy Tortellini Soup

Adapted from Café Delights

10 ounces ground hot Italian sausage, browned

1 medium onion, diced

2 medium carrots, diced

2 stalks celery, diced

2 cloves garlic, minced

2 teaspoons Italian seasoning

2 teaspoons low-sodium beef soup base

½ teaspoon salt

3 cups beef broth

2 Tablespoons cornstarch dissolved in 2 Tablespoons water

1 12-ounce can evaporated milk

1 8-ounce packet three cheese tortellini (I used dried)

3 handfuls fresh baby spinach

1 cup whole milk

Place the first 9 ingredients into the slow cooker. Cover and cook on high for 4 hours or low for 7 hours.

Uncover and skim and discard any fat that may have risen to the top. Add the cornstarch slurry, evaporated milk, and dry tortellini. Stir together. Cover and cook on high for 45 additional minutes.

Uncover and add spinach, pressing down into the liquid as you do so. Cook until wilted, 5-10 minutes more. Stir in milk, and serve with crusty bread and a side salad. This is truly a soup that eats like a meal.

 

This post is linked to: Wow Us Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Coffee and Conversation, Share Your Style, Thursday Favorite Things, Full Plate Thursday, and Foodie Friday & Everything Else