Tortellini Sausage Potato Spinach Soup

 A Delicious Slow Cooker Soup   from Mels Kitchen Cafe

Ingredients

• 1 pound peeled, chopped sweet potatoes (about 2-3 medium potatoes)
• 1 pound peeled, chopped Yukon gold or yellow potatoes (about 3 medium potatoes)
• 3 cups chicken broth (I use "Better than Boullion" mixed with water)
• 1/2 tablespoon dried parsley
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder) 
• *I added some dehydrated onions for extra flavor
  
• 1 pound ground sausage (regular or spicy), cooked and crumbled (grease drained)
• 9 to 12 ounce package cheese tortellini (I use Kirkland 5 cheese tortellini from Costco)
• 2 cups half and half (I use whole milk mixed with 2 Tbs flour)
• 2 to 3 handfuls fresh spinach, torn into pieces
• Salt and pepper to taste 
  

Instructions

1. To the insert of a 5- or 6-quart (or similar size) slow cooker, add the potatoes, chicken broth, parsley, and garlic. Cover and cook on low for 5-6 hours or high for 2-3 hours until the potatoes are tender.
2. Leave the potatoes in chunks OR lightly mash them in the slow cooker until slightly chunky (I prefer mashing the potatoes lightly).
3. Stir in the cooked sausage, tortellini, half and half, and spinach. Cook on high for 20-30 mins until the tortellini is tender. Season to taste with additional salt and pepper! The soup will thicken slightly as it cools (refrigerated leftovers will thicken quite a bit).