On a cold winter night, when you’re craving something comfy and cozy to warm up your soul and finger tips, give this tortellini soup recipe a try. It’s easy to make and will become an instant favorite for your family.
The ease of this “dump” recipe (dump everything in a pot together) makes it the perfect set and forget crockpot soup! You’ll find that the creamy texture from the cream cheese (really anything with cream cheese is yummy) compliments the acid of the tomatoes and spinach. Plus, the starch from the tortellini thickens up the soup, and even more the next day, making it rich and hearty.
Ingredients:
- 1 lb Italian sausage – It has a fantastic blend of herbs and spices. I use mild.
- 32 oz chicken broth – Adds another layer of flavor.
- 2 cans Italian diced tomatoes with seasoning, onion and garlic – These staples are the building blocks to any good soup.
- 1 bag spinach – Tossing in a handful of baby spinach or frozen spinach sneaks in some extra veggies.
- 1 cream cheese – Don’t skip the cream cheese! The silky texture and taste is so good.
- 1 package cheese tortellini – I use frozen tortellini because it cooks faster but you’re more than welcome to use dried ones; just note that it’ll take longer to cook.
Instructions:
- Set the crockpot to 6-8 hours.
- Brown the sausage and drain the grease.
- “Dump” the sausage, 2 cans of tomatoes, a bag of spinach and chicken broth.
- Chop up the cream cheese into cubes and add to the crockpot. *Or microwave for 30 seconds to soften cream cheese and smash into the sides of the pot to mix into the soup.
- 30 minutes before serving, add the frozen tortellini.
- Serve with crusty bread to soak up the goodness on the bottom of the bowl.