Slow Cooker Creamy Tortellini Soup

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  1 lbs Italian Pork Sausage

  Usually near ground turkey in the meat section. Check fat % on label.

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  2 Celery(80g)
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  4 Garlic(12g)
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  1 tbsp Italian seasoning
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  2 tsp Beef bouillon cube
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  0.5 tsp 1/2 teaspoon salt
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  4 cup Low Sodium Beef Broth
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  0.3 cup Cornstarch
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  36 oz Half and half cream
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  12 oz Pasta, Cheese Tortellini, Dry
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  5 cup Spinach
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  1 cup Whole Milk

Instructions

1. 1Brown the Italian pork sausage in a large Dutch oven or heavy-bottomed pot over medium-high heat for 8–10 minutes, breaking it apart with a spoon as it cooks, until no longer pink and browned throughout. Remove the sausage and set aside.
2. 2In the same pot, add the diced onion, carrots, and celery over medium heat. Cook for 5–7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.
3. 3Add the minced garlic and Italian seasoning, stirring constantly for 1 minute until fragrant. Return the browned sausage to the pot, then add the beef bouillon cube, salt, and low sodium beef broth. Bring to a boil over medium-high heat, then transfer to a slow cooker set on low and cook covered for 4 hours to allow flavors to develop.
4. 4In a small bowl, whisk together the cornstarch with 2 tablespoons cold water to form a slurry. Remove the slow cooker lid and slowly stir this mixture into the soup over the warm setting, then add the half and half cream and whole milk. Stir well to combine and cook uncovered on low for 3–4 minutes until the soup begins to thicken slightly.
5. 5Add the dry cheese tortellini directly to the slow cooker and stir well. Increase to high heat and cook uncovered for 8–10 minutes, stirring occasionally, until the tortellini is tender and cooked through (taste one to confirm doneness).
6. 6Stir in the fresh spinach, pressing the leaves down into the liquid, and cook on high for 2–3 minutes until the spinach is completely wilted and bright green.
7. 7Divide the soup evenly into 10 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.