September 1, 2014

Tortellini Spinach and Tomato Soup Crock-Pot Recipe

I have seen this recipe all over Pinterest, and every time I've seen a photo of the soup, I've wanted to eat it, so I finally decided to give it a try.  Let me just say, I liked it, really liked it.  My husband liked it and my daughter liked it.  It was delicious. We are adding this to our cool weather soup list. yum.
TORTELLINI SPINACH SOUP

1 (12 oz.) pkg. frozen tortellini 
(I used 4 cheese style)
1 (10 oz.) bag fresh spinach
2 (14.5 oz.) cans Italian style diced tomatoes
4 c. vegetable or chicken broth
1 (8 oz.) pkg. cream cheese, cut into chunks
2 green onions, chopped, for garnish
2-3 Tbsp. grated Parmesan cheese

In a 5 qt. crock-pot, place all of the ingredients. Stir, cover and cook on LOW for 5-6 hours. Stir soup well to  make sure the cream cheese is well incorporated, pour into serving bowls and garnish with green onions and Parmesan cheese. 

How simple is this, right?  And it's really good! 



 (I forgot to take photos after I added the garnishments, I was too intent on getting the soup in my belly!)


Note:  I think next time I make this soup I'm going to add the spinach half way through the cooking time.  I think the spinach will remain brighter green in color. 


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Recipe adapted from: Showme Nan


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