Slow Cooker Creamy Tortellini Soup

• •
  Italian Pork Sausage(454g)

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

• •
  Yellow Onion
• •
  Carrots
• •
  Celery
• •
  Garlic(240g)
• •
  Italian seasoning(15g)
• •
  Beef bouillon cube(10g)
• •
  1/2 teaspoon salt
• •
  Low Sodium Beef Broth(960g)
• •
  Cornstarch(60g)
• •
  Half and half cream(1021g)
• •
  Pasta, Cheese Tortellini, Dry(340g)
• •
  Spinach(1200g)
• •
  Whole Milk(240g)

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 and low sodium beef broth. Bring to a boil over medium-high heat, then reduce to a simmer over medium heat for 15–20 minutes to allow flavors to meld.
4. 4In a small bowl, whisk together the cornstarch with 2 tablespoons cold water to form a slurry. Slowly stir this mixture into the simmering soup, then add the half and half cream. Stir well to combine and cook for 3–4 minutes over medium heat until the soup begins to thicken slightly.
5. 5Add the dry cheese tortellini directly to the pot and stir well. Increase heat to medium-high and cook 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 for 2–3 minutes over medium heat until the spinach is completely wilted and bright green.
7. 7Add the whole milk in 1/3 cup increments, stirring between additions, until you reach your desired consistency. Taste and season with salt and pepper as needed.
8. 8Divide 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.