1 pound ground Italian sausage browned*
1 onion, chopped
2 large carrots, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
½ teaspoon salt
4 cups beef broth (or chicken or vegetable broth)
¼ cup cornstarch mixed and dissolved in ¼ cup water
1x 340 gram | 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like)
5 cups fresh baby spinach
1 cup milk
Place the browned sausage, onion, carrots, garlic, Italian seasoning, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
Stir in the cornstarch mixture with the evaporated milk (or half and half or cream).
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.
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.
Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency .