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*Dried three cheese tortellini is the best tortellini to use for this soup. You can also use fresh tortellini, just keep an eye on it as it doesn’t need as long to cook as dried. Any flavor is fine!
*The thick and creamy texture comes from a mixture of evaporated milk, cornstarch and milk. I found this mixture yielded the best results, but you can of course substitute with heavy cream if you wish.
*Veggies such as carrots, celery and spinach provide the best flavors. You could also add pumpkin, sweet potato, kale, zucchini, etc!
1 pound ground Italian sausage (or ground chicken, turkey or beef), browned*
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder (or chicken)
1/2 teaspoon salt
4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
36 ounces evaporated milk or half and half
12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like)
5 cups fresh baby spinach
1 cup milk
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1st Keep
 djanet1972
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