Donna's Crockpot Creamy Tortellini Soup

1 lb. spicy Italian sausage, browned, rinsed, & drained
1 onion, chopped
2-3 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 T. Italian seasoning, heaped
2 t. beef bouillon, or chicken
4 c. beef broth, low sodium, or chicken or veggie
1/4 c. cornstarch, mixed with & dissolved in 1/4 c. warm water
3, 12 oz. cans full fat evaporated milk
12 oz. container of 3 cheese tortellini (not frozen)
5 c. fresh baby spinach
1 c. milk, divided

Place sausage, onion, carrots, celery, garlic, seasoning, beef bouillon, and broth in a large lined crockpot. (Donna likes to use 1/4-1/2 c. of broth to deglaze her fry pan and pour all into the crockpot.) Stir, cover, and cook on high 4 hours, or low for 7 hours. Uncover, skim off any remaining fat. Stir in the cornstarch mixture and the evaporated milk. Add tortellini and mix well. Cover and cook on high 45 minutes until thickened and tortellini is soft & cooked. Add the spinach and press leaves down to completely submerge. Cover and cook 5-10 minutes more, until wilted. Pour the milk in 1/3 c. increments, as needed, to reach desired thickness. Taste for seasoning. Serve with crusty bread. Use extra milk to thin when reheating (gently) leftovers. Enjoy!