New “Perfectly Oopsed” Recipe Alert… may be my new all time favorite rescued recipe! This Creamy Tortellini Soup is to die for and what looked like a huge crock pot full of yumminess turned out to be almost gone, the same night, every time I’ve made it. Wow is all I have on this one! I have had to tweak and rescue this recipe multiple times and play around with some of the ingredients to really make it work. Here is my new and improved version for you to try. Originally found it on Facebook a few months ago so I can’t give credit to whoever posted it but I am pretty thrilled they did. This one is a keeper and sure hope you love it as much as we do!
What you need:
1 pound ground Italian sausage (cook as directed)
3 teaspoon onion powder
2 large carrots chopped up fairly small (or 1 small bag of grocery carrots chopped)
3 teaspoon minced garlic
1 Tablespoon Italian seasoning
2 cubes beef bouillon or 2 teaspoons beef bouillon powder ( I use the cubes since I keep them stocked)
1/2 teaspoon salt
4 cups beef broth (or chicken)
1/4 cup cornstarch mixed with 1/4 cup cold water in a separate bowl
12 ounces half and half (or full evaporated milk) I always use half and half in my recipes and it works out fine
20 ounce package of three cheese tortellini ( 3x I have made this I have used the packaged tortellini in the pasta section, not frozen)
1 small 5 ounce package of baby spinach from the produce section (use more if you love spinach)
What to do:
Brown your sausage and set aside.
Add the sausage, broth, seasonings and beef bouillon to a 6 quart crock potter. Cover and cook on low for 7 hours. (can be cooked on high for 4 but I have never tried it this way)
At the 7 hour mark, skim fat off the top with a spoon (not necessary but go for it), add in your cornstarch/water mix and then the half and half. Add Tortellini, cover and cook an additional 45 minutes until the soup has thickened up and the tortellini is warm and soft.
Last, at the very end, add in your spinach. Press the leaves down into the liquid until completely covered. Cover again for another 10 minute or so until the leaves have wilted/softened.
This recipe sounds kind of complicated but it really isn’t. Super easy! I serve this with garlic bread, Matt prefers crackers sometimes. Heats up extremely well for leftovers. Pure Deliciousness… Enjoy!!!!!
