It’s still Soup Weather, and I’m loving it!! I’m not a huge fan of really cold weather, but fortunately things haven’t been to bad here in Texas. When it’s even slightly cold we’re busting out the slippers and heavy jackets and officially declaring it soup season. 😉
Because this cold weather doesn’t usually tend to stay long in Houston, you better believe we’re having soup at least once a week. We usually have the hubby’s favorites (chicken chili, potato, etc.) but this past week I decided to try a new recipe for Crock Pot Tortellini and Spinach Soup. It sounded amazing and any recipe that can be done in the Slow Cooker is automatically a good one for me. 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.
You know what I’m saying?? 😉
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.
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
- 16 oz frozen cheese tortellini
- 1 bag fresh spinach
- 21 oz 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 pepper
- salt and pepper to taste
Place all ingredients in the crock pot.
- Make sure cream cheese is cut up in 1 inch cubes before placing in crock pot.
- Cook on HIGH for 3-4 hours stirring occasionally.
- Serve warm.
Recipe adapted from Gracie Road.