1/4cup all-purpose flourdissolved in 1/4 cup water
20ozrefrigerated or frozen cheese-filled tortellini
1cupheavy whipping cream
2cupsfresh spinach
Instructions
Cook sausage in a skillet over medium heat until no longer pink. Add onion and garlic and cook 3 minutes or until fragrant.
Add the contents of the skillet to a slow cooker, along with the carrots, celery, Italian seasoning, salt, pepper and chicken broth. Cover and cook on high heat for 4 hours or low heat for 7 hours.
Add the flour-water mixture, tortellini, cream and spinach to the crockpot and cook on high for an additional 30 minutes. Serve immediately!
Notes
This recipe calls for 1 cup of heavy cream, but it doesn’t get added until the soup has done the majority of its cooking. Replace the heavy cream with half and half or even milk (preferably whole), if desired.
To make this a vegetarian recipe, omit the sausage and instead cook the onion and garlic in a couple tablespoons of olive oil. Also, replace the chicken broth with vegetable broth. That’s it!