"This soup is outrageously yummy!" my husband said.

Rich Tortellini and Sausage Soup Made in a Slow Cooker

Serves: 6 to 8

What You Need: - 1 pound of Italian sausage (without the casing)

- Mince 2 cloves of garlic - 1 medium onion

- Slicing 1 and 3/4 cups of carrots

- 1.25 cups of chopped celery

This recipe calls for 4 cups of chicken broth, 1/4 cup of white wine (optional, you may use chicken broth instead), 1 teaspoon of dried basil, and 1 teaspoon of dried oregano.

- Season with salt and pepper according to your preference.

- 20 ounces of cheese tortellini, either frozen or refrigerated

cut 8 ounces of cream cheese into cubes

1-cup heavy cream or half-and-half-three cups of finely chopped spinach leaves

Here are the directions:

1. Crack the Italian sausage into crumbs with a wooden spoon and brown it in a pan over medium heat. After the sausage is cooked, use a slotted spoon to transfer it to the slow cooker, being sure to discard any leftover grease.

2. Saute the onion until it becomes transparent in the same skillet. After another minute of cooking, add the garlic and transfer to the slow cooker.

3. Pinch of salt, pepper, chopped celery, chicken stock, white wine (if used), oregano, basil, and sliced carrots should all be added to the slow cooker. Adjust the cooking time to 6 hours on low or 3 hours on high.

Fourth, add the tortellini and cream cheese cubes during the last 30 minutes of simmering and mix gently to combine.

5. Toss in the spinach and heavy cream just before serving; the heat will wilt the spinach and combine the herbs' flavors.

Serve warm, topping with freshly grated Parmesan cheese if preferred, and adjust seasoning with more salt and pepper if required.

A lighter version of the Italian sausage, made with turkey or chicken, might be a good alternative to suit a variety of preferences.

- A Any vegetarians here? Swap out the pork for veggie broth and up the umami by throwing in some bell peppers or mushrooms.

- A When adding the tortellini, a little sundried tomato paste might give it a little acidity.

- A You can make this dish on the stovetop instead of in a slow cooker; just use a big pot and cook the soup base for approximately an hour covered before adding the tortellini and cream cheese.

- A The taste of this soup, like that of any excellent soup, really comes out the following day; leftovers are something to be rejoiced over, not squandered.