Creamy Slow-Cooker Tortellini Soup

By Thom7747

Some readers have had problems with using low-fat and fat-free cream cheeses as they curdle and don’t blend well into the soup. I’ve personally used Neuftachel cheese without any problem, but to be on the safe side I recommend using regular cream cheese. Also the spinach can be added at the end with the tortellini if you would like it to not break down as much.

Ingredients

• 6 cups of your favorite homemade meaty spaghetti sauce or 24 oz jar prepared spaghetti sauce + 1/2 lb browned ground beef + 1/2 lb browned Italian sausage
• 1/2 bag (4.5 oz) fresh spinach leaves
• 4 C chicken broth
• 8 oz cream cheese
• 8 oz sliced fresh mushrooms
• 16 oz frozen cheese tortellini

Details

Servings 1
Adapted from heatherlikesfood.com

Preparation

Step 1

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

20 minutes before serving, turn heat to high if it isn't already an stir in frozen tortellini. Cover and cook for 15 minutes or until tender and hot.

Serve topped with parmesan cheese.