With the winter we had this year, I found myself wanting steaming bowls of soup more and more. And this Cheesy Slow Cooker Tortellini Soup really fit the bill. I thought I’d go ahead and share it since it’s an easy dinner for these busy spring nights!
It’s got kid-friendly flavors. It’s hearty enough for the hungry men and boys in your house. And, best of all, it goes together in minutes and uses just five ingredients.
In fact, with one simple tweak, this is a recipe you can keep all the ingredients on hand for, to whip up when you’re snowed in or not feeling well or just find yourself in a pinch for dinner. Just substitute the bag of fresh spinach for a bag of frozen chopped spinach – just microwave it first and squeeze the excess water out so that the soup won’t be too watery.
1 bag frozen cheese tortellini
1 bag pre-washed fresh spinach
2 cans Italian-style diced tomatoes
1 box (4 cups) vegetable broth
1 brick cream cheese, cut into cubes
Stir all ingredients in your slow cooker. The spinach will really fill up your slow cooker. Don’t worry – it will wilt down into the soup over time. Cover and cook on low 6-8 hours. You will need to stir thoroughly when done to ensure the cream cheese is incorporated throughout.
Garnish with parmesan cheese, if desired.