Creamy Sausage Tortellini Soup

1 lb sausage
1 medium onion, chopped
1 tsp. minced garlic
1/2 c. chopped carrots
1/4 c. chopped celery
4 c. beef broth
1 Tbs. Italian seasoning
1/2 tsp. salt
1/4 c. cornstarch
2- 12 oz cans evaporated milk (can substitute half and half)
12 oz cheese tortellini
3 c. chopped spinach

Pour the beef broth into a saucepan and bring to a boil.  Add the carrots and celery and cook until the veggies are tender.

Cook the tortellini according to the package directions.

In a large pot, brown the sausage and onion (use 1 tsp. of olive oil if needed).  Add the garlic and cook another minute or two.

Add the beef broth and veggies to the sausage and onions.  Add the Italian seasoning and salt.

Dissolve the cornstarch in the evaporated milk (or half and half) then add to the soup.  Simmer until the soup has thickened slightly.

When the tortellini is done cooking, add it to the soup.  Heat through.  (If the soup is too thick add milk or beef broth 1/4 c. at a time until you reach the desired consistency.)

Add the spinach and cook just until the spinach is wilted (this only takes about a minute.)

Enjoy!

[adapted from cafedelites.com]