I don’t know who invented the slow cooker, but I know I am thankful for them! It is one of the inventions I use the most in my kitchen. From applesauce, to roasts, to broth/stock, and soups such as this one, it really makes my life much less stressful. I put everything in the pot, turn it on, and walk away to do other things for the day.
INGREDIENTS
1 pound Italian sausage, crumbled and cooked
1 medium onion, diced
2-3 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
1 tablespoon Italian seasoning
32 oz beef stock
1 pound tortellini (I used the refrigerated type)
10 oz frozen spinach, thawed and drained very well
1/4 cup corn starch
1/4 cup water
3-12 oz cans evaporated milk
salt & pepper, to taste
Place the sausage, onion, carrots, celery, garlic, seasoning, and beef stock into the crockpot on low heat. Allow to cook for 7 hours.
Mix the corn starch with the water and pour into the soup. Add the milk and spinach and stir well. Turn the heat to high. Taste for seasoning and add salt & pepper to taste.
The soup will begin to thicken as it continues to cook. It will take approximately one hour for this to happen.
In the meantime, cook the tortellini according to package directions. Drain well but do not rinse. Just before serving, add the tortellini to the soup and heat through.
I do not like adding the pasta to the soup and allowing it to cook with it. Mushy pasta is not appetizing to me, therefore, I cook it separately and add it just before serving.
Served with crusty bread, this is a delicious comfort food.
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