This one is a keeper.
Unlike many recipes I try, this one came out amazing as is. So here it is without any Dave changes to it.
1 pound ground Italian sausage, browned
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons beef bouillon powder
1/2 teaspoon salt
4 cups beef broth
1/4 cup cornstarch mixed and dissolved in ¼ cup water
3 12-ounce cans full fat evaporated milk
1 12-ounce packet three cheese tortellini
5 cups fresh baby spinach
1 cup half and half
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
Uncover and skim any fat that is sitting on the top of the soup with a spoon and dispose of it. Stir in the cornstarch mixture with the evaporated milk. Add the tortellini and mix well. Cover again and cook on high heat for another 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
Add in the spinach, completely covering the leaves with the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
Pour in milk in 1/4 cup increments, as needed, to reach your desired thickness and consistency. Taste test and season with extra salt only if needed, and pepper to suit your tastes.
Serve with a hearty warm bread.