Sunday, January 13, 2019
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Yum! Do I have an easy recipe for you!
Soup is always a good choice in our household. Especially when you can make it in the crockpot! This is husband and toddler approved. :)
Creamy Sausage Tortellini Soup
12 oz-16 oz browned Italian sausage (I used 12 oz)
1 onion, chopped
3 large carrots, shredded
12 mini sweet bell peppers, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons beef bouillon powder
1/2 teaspoon salt
4 cups beef broth
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
36 ounces evaporated milk or 1/2 & 1/2 (I didn't have either this time, so I used whole milk and it worked fine)
12 oz frozen three cheese tortellini (I've seen 12 oz-19 oz packages- any size will work)
1 brick frozen spinach
1 cup milk (optional)
1. Place browned sausage (drain grease), onion, carrots, peppers, celery, garlic, Italian seasoning, beef bouillon power, salt, and broth in crockpot. Cook and cover on low for 6 hours.
2. Uncover and skim any fat that is sitting on top of the soup with a spoon. Stir in the cornstarch-water mixture with the evaporated milk (or 1/2 & 1/2 or whole milk). Add the frozen tortellini and spinach. Mix well. Cover and cook on high heat setting for an additional hour or so until soup has thickened and tortellini is soft and cooked through.
3. If needed, add additional milk in 1/3 cup increments to reach desired thickness and consistency.
4. Serve with a dollop of sour cream and shredded cheese sprinkled on top. Enjoy!
Soup is always a good choice in our household. Especially when you can make it in the crockpot! This is husband and toddler approved. :)
Creamy Sausage Tortellini Soup
12 oz-16 oz browned Italian sausage (I used 12 oz)
1 onion, chopped
3 large carrots, shredded
12 mini sweet bell peppers, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons beef bouillon powder
1/2 teaspoon salt
4 cups beef broth
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
36 ounces evaporated milk or 1/2 & 1/2 (I didn't have either this time, so I used whole milk and it worked fine)
12 oz frozen three cheese tortellini (I've seen 12 oz-19 oz packages- any size will work)
1 brick frozen spinach
1 cup milk (optional)
1. Place browned sausage (drain grease), onion, carrots, peppers, celery, garlic, Italian seasoning, beef bouillon power, salt, and broth in crockpot. Cook and cover on low for 6 hours.
2. Uncover and skim any fat that is sitting on top of the soup with a spoon. Stir in the cornstarch-water mixture with the evaporated milk (or 1/2 & 1/2 or whole milk). Add the frozen tortellini and spinach. Mix well. Cover and cook on high heat setting for an additional hour or so until soup has thickened and tortellini is soft and cooked through.
3. If needed, add additional milk in 1/3 cup increments to reach desired thickness and consistency.
4. Serve with a dollop of sour cream and shredded cheese sprinkled on top. Enjoy!