This quickly became a family favorite after a sweet friend had me over for lunch and served this soup. It's quick and easy. This is a recipe that can be put together in an afternoon and still be full of flavor by dinner time. (I don't have the link to the site I got this recipe from as I wrote it down on a note card, so I can't give credit but I will put this disclaimer that this is not my original recipe.)
Slow Cooker Creamy Tortellini Soup
Ingredients:
1 pound ground Italian sausage (we like to use hot)
24 ounces of spaghetti or marinara sauce
4 cups vegetable or chicken broth
8 ounces cream cheese
8 ounces sliced mushrooms
16 ounces frozen cheese tortellini
2 ounces fresh spinach leaves
Instructions:
1. Brown and crumble sausage until cooked through. Drain fat. Place cooked sausage in slow cooker.
2. Add spaghetti/marinara sauce, broth, cream cheese and mushrooms in the slow cooker. You can just drop the whole block of cream cheese in, no need to worry about stirring or cutting it up.
3. Cover and cook on LOW for 6 hours or HIGH for 2-3 hours
4. 20 minutes before serving turn heat to HIGH if not already done so and stir in frozen tortellini and spinach. Cover and cook for 15 minutes or until tortellini is tender and hot.
5. Serve topped with parmesan cheese and crusty bread.
