Creamy Tortellini Soup

1 pound ground Italian sausage
1 yellow onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 T. Italian seasoning
2 t. beef bouillon powder
1/2 t. salt
4 c. beef broth
1/4 c. cornstarch dissolved in 1/4 c. water
3 (12 oz) cans evaporated milk
1 pkg. (12 oz.) three cheese tortellini (dried, not frozen or fresh)
5 c. baby spinach
1 cup milk, as needed

1. (1pm) Brown sausage. Put sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon, salt, and broth into a 6 quart or larger crockpot. Cover and cook on high for 4 hours.

2. (5pm) Uncover and stir in cornstarch mixture and evaporated milk. Add tortellini and mix well. Cover and cook on HIGH for 45 minutes until the soup has thickened and the tortellini is soft and cooked through.

3. (5:45pm) Stir in spinach, pressing the leaves into the liquid. Cover and cook another 5-10 minutes until the spinach is wilted.

4. (6pm) If needed stir in milk until soup is desired consistency. Soup will thicken as it cools.

Serve with crusty bread.