TORTELLINI SAUSAGE POTATO SOUP

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 low-sodium)
1/2 tablespoon dried parsley
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
1/2 to 1 pound ground sausage (regular or spicy), cooked and crumbled (grease drained)
9 to 12 ounce package cheese tortellini (see note)
2 cups half and half (see note)
2 to 3 handfuls fresh spinach, torn into pieces
Salt and pepper to taste


INSTRUCTIONS
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.
Leave the potatoes in chunks OR lightly mash them in the slow cooker until slightly chunky (I prefer mashing the potatoes lightly).
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).

From Mel's Kitchen Cafe. Lindsay's notes: I added 4 cups of water but only 3 teaspoons of Better Than Buillon to avoid it being too salty. Probably could have added even more water. Consider using spicy sausage (last time i used mild). I also recommend using a full thing of Costco tortellini (they come in a two-pack, I mean only one half of that). Also more spinach!

I don't make in a slow cooker I just cook the potatoes in the broth, then brown the sausage add the garlic to the sausage at the very end, then combine everything until its hot.