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

Things needed:

1 pound of deboned Italian sausage

a medium-sized onion, chopped

2 minced cloves of garlic

1 and 3/4 cups of sliced carrots

1 and 3/4 cups of chopped celery

Quarts of chicken stock

(Optional: 1/4 cup white wine or more chicken broth)

1 teaspoon of dried basil

1 teaspoon of dried oregano

Add seasonings (salt and pepper) separately.

Twenty ounces of cheese tortellini, either frozen or refrigerated

8 ounces of cubed cream cheese

Three cups of finely chopped spinach leaves

1 cup of heavy cream (or heavy milk)

What to do:

In a pan set over medium heat, brown and crumble the Italian sausage. Place in a slow cooker, discarding any extra fat.

Toss the onion and garlic into the slow cooker after sautéing them in the same pan until the onion becomes translucent. Cook for an additional minute.

Fill the slow cooker with the following ingredients: celery, carrots, chicken broth, wine (if desired), basil, oregano, salt, and pepper. Adjust the cooking time to 6 hours on low or 3 hours on high.

During the last half an hour of simmering, mix in the tortellini and cream cheese.

Season to taste and stir in the heavy cream and spinach right before serving.

Warm the dish before serving; Parmesan cheese is an optional garnish.

Ideas & Modifications:

Substitute turkey or chicken sausage with the heavier Italian kind for a healthier twist.

Skip the sausage and sub in veggie broth; for depth, throw it some bell peppers or mushrooms.

To give it a tangy edge, use a little sundried tomato flavor.

For those who don't have access to a slow cooker, this dish may also be made on the stovetop.

This soup is like a gift that keeps on giving since the leftovers are usually much delicious.

This hearty soup is a celebration of the pleasures of slow cooking and the wonders of spending quality time with loved ones over a homemade meal.