Is there anything as comforting as a hot hearty bowl of soup on a cold winter day? Enjoying a piping hot bowl of soup with some crusty bread when the weather outside is cold and snowy – well that to me defines food for the soul.
In the past, the only homemade soup I ever made was my mother’s chicken soup. I never thought about making any others. Then two years ago when I had a tomato crop that was just unheard of and left me tomatoes coming out of my ears, I tried to make homemade tomato soup. And it was fabulous. So I invested in an immersion blender and made homemade broccoli cheddar soup. And the rest is history. I love making homemade soups.
Prior to this recipe all my soups were made on the stove top. This time I decided to make soup in the slow cooker. As I mentioned in an earlier blog, I am getting more adventurous with my slow cooker, trying things with it that I’d never done before with it. So why not try to make some soup?The basis for this recipe I saw on Facebook and thought, wow this sounds and looks delicious. So I made it (with a few of my own tweeks). All I can say is this one is divine.
So let’s talk creamy meatball and tortellini soup…
Lesson Learned 1 – It bears repeating, cut your veggies into chunky pieces: Because you cook for extended periods of time in a slow cooker your veggies can break down if you don’t cut them chunky. You want to see and taste your veggies. So don’t be afraid to cut them into chunky pieces. They will cook I promise you.
Lesson Learned 2 – Use different settings to get different results: Sounds pretty logical doesn’t it. But I used to be a one size fits all girl when it came to slow cooker settings. If I started on low, I stayed on low. And the same for high. But I found you can be more creative with recipes when you vary your settings during the cooking process. For this recipe I cooked the basic parts of it, veggies, meatballs and broth, for 6 hours on low. During the last hour I set it on high. I added the evaporated milk, thickener and tortellini and let that cook for 45 minutes on high. Then I added the spinach and let it cook on high for another 15-20 minutes. Everything cooked perfectly.
Lesson Learned 3 – Don’t be afraid to be creative: Originally I was going to add chunks of sausage links to the recipe but my husband has a hard time with the casings. So I removed the casings and formed portions of the meat into meatballs. That worked just fine. I also used sweet Italian sausage in my recipe but you can use hot Italian sausage and give the soup a little more kick if you like. You can also use ground beef, but I think the seasonings in Italian sausage give more zip to the flavor of the soup.
This soup tastes absolutely divine. Your should really try this. I guarantee you will love it! You betcha can make this!
CREAMY MEATBALL AND TORTELLINI SOUP...
1 pound Italian sausage (ground or links cut into chunks)
1 onion, diced
2 thick carrots cut into 1/2 inch circles
2 stalks of celery cut into chunks
3 large garlic cloves, minced
1 Tbs. Italian seasoning
2 tsp. chicken bouillon powder
1/2 tsp. salt
4 cups chicken broth
1/4 cup water
1 12-ounce package of cheese tortellini
3 12-ounce cans of evaporated milk
4 cups baby spinach with stems removed
Form the Italian sausage into 1 inch meatballs. Place the onion, carrots, celery, garlic, italian seasoning, bouillon powder, salt and meatballs into a 6 quart slow cooker. Pour in the chicken broth. Cover and cook on low for 6 hours.
Mix together thoroughly the cornstarch and water. Combine cornstarch mixture with the evaporated milk. Add the evaporated milk to the slow cooker, stir to combine and cook on high for 45 minutes. Add the spinach leaves and stir to combine. Cook for an additional 15-20 minutes on high.
Serve immediately with crusty bread.