8 October, 2020
Creamy Crock-Pot Tortellini Soup
When the weather starts to get colder… well, this soup just feels like a warm hug. This yummy soup recipe was given to me by a friend and I’ve become obsessed! I have to say that my favorite thing about it is that you just throw everything in a Crock-Pot and walk away, it’s ready in 6 hours.
Ingredients:
- 28oz can of Italian Style tomatoes or (2 x 14oz cans)
- 4 cups (32oz) of vegetable broth
- 8oz block of cream cheese cut into cubes
- a bag a frozen cheese tortellini
- a bag of fresh spinach
Instructions:
It really couldn’t be any simpler, just toss everything into a Crock-Pot and cook on low for 6 hours.
I like to use peeled whole tomatoes and cut them myself because I don’t care for the tomato skins, but you can use crushed tomatoes or diced tomatoes and save a step.
And because I’m being extra lazy and don’t want to dirty a cutting board and a knife I just used my kitchen sheers to cut the tomatoes and cream cheese.
Toss everything else into the Crock-Pot and give it a good stir. I like to stir it again every couple of hours to keep the spinach from sticking to the sides.
In 6 hours it’s done! This delicious Creamy Tortellini Soup is great by itself but I like it with a slice of crusty bread to wipe the bowl clean.
