Sunday, March 30, 2014

Creamy Slow Cooker Tortellini Soup

I've made this twice since trying it out for the first time.  It's simple and a hit with everyone at my table.  You can make the meaty sauce to your liking.  Your goal is to have 6 cups of substantial sauce for flavor and texture.  It's good stuff!

24 oz jar prepared spaghetti sauce
1/2 lb. browned ground beef
1/2 lb. browned Italian sausage
(can substitute above three ingredients for approximately 6 cups of your favorite homemade meaty sauce)
1/2 bag (4.5 oz.) fresh spinach leaves, roughly torn
4 cups chicken broth
8 oz. cream cheese
8 oz. fresh mushrooms, sliced
16 oz. frozen cheese tortellini

Combine spaghetti sauce (and meat if adding it in separately), spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker.  Cover and cook on low for 5-6 hours, or high for 2-3.

20 minutes before serving, turn heat to high if it isn't already and stir in frozen tortellini.  Cover and cook for 15-20 more minutes.  Serve topped with parmesan cheese.

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