Spinach + Tortellini = Win!
It’s still Soup Weather, and I’m loving it!! I’m not a huge fan of really cold weather, but admit you can’t beat enjoy a bowl of warm soup on a cold day.
We love to have soup, especially cheese potato, white chicken chili or tomato basil, but recently tried a tortellini soup that has become a new favorite. Best part is that you literally dump everything in the slow cooker and you’re set!! I don’t often have tons of time and like the recipes that can be dumped into the crock pot and tasting AMAZING 4 hours later.
This recipe has to be one of the most flavorful and simple soup recipes I’ve ever tried. It is hearty and filled with cheesy tortellini, spinach, tomatoes and a wonderful blend of spices making it oh-so-delicious.
How to Make Spinach Tortellini Soup
This recipe is as easy as they come!!
Place all ingredients, minus the tortellini, in the slow cooker. Make sure cream cheese is cut up in 1 inch cubes before placing in crock pot. Cook on HIGH for 2-3 hours stirring occasionally.
Add tortellini and continue cooking on HIGH for an additional hour! That’s it!! In fact, some times we just add the tortellini when we add all the ingredients at the beginning (especially if it’s frozen) which makes it even easier.
NOTE: If your tortellini is frozen you may need to throw it in the slow cooker sooner. 😉
Can you add meat? Of course! Add protein such as chicken, sausage or ground beef (already cooked
How to store leftover soup: You can store leftovers in an airtight container in the fridge for 3-4 days. Be aware that the pasta may continue to absorb the liquid. Reheat in the microwave or the stovetop. I do not recommend freezing leftovers.
This recipe was AMAZING!! I think it is a new favorite and because it’s so easy we’ll definitely be making it more often. You can’t beat recipes that are quick, simple and delicious. 😉
For more great soup recipes, CHECK OUT:
Crock Pot Tortellini Spinach Soup Recipe
- 20 oz cheese tortellini
- 1 10 oz. bag fresh spinach
- 2 14.5 oz cans Italian style diced tomatoes
- 6 cups chicken broth (I use the less sodium version)
- 8 oz cream cheese
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic salt
- pepper to taste
Place all ingredients in the crock pot, minus the tortellini. Make sure cream cheese is cut up in 1 inch cubes before placing in crock pot.
Cook on HIGH for 2-3 hours stirring occasionally.
Add tortellini and continue cooking on HIGH for an additional hour. Serve warm.
Recipe adapted from Gracie Road.