Slow Cooker Sausage and Tortellini Soup

MEL'S EASY KITCHEN

Slow Cooker Sausage and Tortellini Soup

A slow-cooker sausage and vegetable soup becomes creamy with evaporated milk, cheese tortellini, and spinach.

Prep Time 15

Cook Time 4 55

Total Time 5 10

Servings: servings

Meal: Main Course

By: Melanie

Equipment

Slow cooker
Knife and cutting board
Measuring cups and spoons
Mixing bowl

Ingredients

1 lb ground Italian sausage, browned and cooked through
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 tbsp Italian seasoning
2 tsp beef or chicken bouillon powder
1/2 tsp salt
4 cups low-sodium broth
1/4 cup cornstarch
1/4 cup water
36 oz evaporated milk
12 oz dry cheese tortellini
5 cups baby spinach
1 cup milk, or as needed

Instructions

Put cooked sausage, onion, carrots, celery, garlic, seasonings, bouillon, salt, and broth in a 6-quart slow cooker. Cook covered for about 4 hours on high or 7 hours on low.
Mix cornstarch with water. Stir the slurry, evaporated milk, and dry tortellini into the soup. Cook on high for about 45 minutes until the pasta is tender.
Add spinach and cook 5–10 minutes more. Stir in enough milk to reach the desired texture. Check that the soup is thoroughly hot before serving.

Nutrition per serving

Calories: 451kcal | Carbohydrates: 40.4g | Protein: 20.2g | Fat: 23.4g | Fiber: 1.8g

Notes

Contains wheat and dairy; tortellini may contain egg. Fresh tortellini cooks faster than dry, so do not use the same timing.

Inspired by Karina Carrel.

Estimated nutrition is for one of 10 equal portions. Calculated with dry cheese tortellini, pork sausage, canned evaporated milk and one cup of whole milk.

Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.