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Soup is comforting when the weather turns cool. I prepared my first batch of chili of the season today! My flowers are 75% trimmed thanks to Pa Lloyd, the upstairs window box taken down, soon it will time to empty the flower pots too. It doesn’t seem possible that its time for cool weather it really snuck up on me this year. I guess with staying home so much and limited visitors one day seems like the next, I wonder what the holidays will bring? Will we feel safe to gather with our families? I have a feeling not but I guess we just take one day at a time and do the best we can! A new soup recipe for you today, one that calls for using the crock pot, my favorite kind!
Slow Cooker creamy Tortellini Soup
1 # Italian sausage
1 onion, chopped
2 large carrots, sliced
2 stalks celery, sliced
4 cloves garlic, minced
1 Tablespoon Italian seasoning
2 tsp. beef bouillon powder, or chicken
1/2 tsp. salt
4 cups beef or chicken broth
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
36 ounces evaporated milk or half and half
12 ounce packet three cheese tortellini, dried
5 cups fresh baby spinach
1 cup milk
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt and broth in a 6 quart slow cooker. 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. Add the tortellini and mix well. Cover again and cook on high setting for another 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 for further 10 minutes until the leaves are wilted. Pour milk in 1/3 cup increments as needed to reach your desired thickness, taste and adjust salt and pepper if needed. Serve with crusty warmed bread. Makes 10 servings.
Have a safe and good week!