Creamy Tortellini Soup



  • 1 pound ground chicken or turkey, browned
  • 1 brown onion, chopped
  • 2 large carrot, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoon chicken bouillon powder
  • ½ teaspoon salt
  • 4 cups chicken broth (I used low sodium!)
  • ¼ cup cornstarch mixed and dissolved in ¼ cup water
  • 12-ounce half and half
  • 12 ounce packet three cheese tortellini
  • 5 cups fresh baby spinach
  • 1 cup milk


  1. Place the browned chicken or turkey, onion, carrots, celery, garlic, Italian seasoning, chicken bouillon powder, salt, and broth in a slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
  2. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the half and half. Add the tortellini and mix well. Cover again and cook on high heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
  3. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
  4. Pour in milk, and stir.


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