Recipe: Tomato Tortellini Soup

A few minutes prep for an easy winter dinner

A few weeks ago, I was at a friend’s house for dinner, and she served this soup. It was delicious and filling, so I knew that I’d be adding it to my dinner rotation soon. But because my life can get a little crazy sometimes, I tend toward recipes I can dump in the crock pot in the morning and serve up for supper with just a little bit of work. 

I went on a search for a crock pot version of the recipe my friend had shared and quickly came across this one from Plain Chicken. With just a little bit of prep (I browned the Italian sausage the night before I wanted to make the soup and stored it in the fridge overnight), you can have dinner on the table within a few minutes. 

Tomato Tortellini Soup Ingredients

• 1 lb Italian sausage, casings removed 

• 1 (32 oz.) contained chicken broth

• 1 (28 oz.) can petite diced tomatoes

• 2 (10.5 oz.) cans tomato soup

• 1 (16 oz.) contained chive and onion cream cheese spread, softened

• 1 (18 oz.) package refrigerated cheese tortellini, uncooked

• 1 cup fresh spinach, washed (I added this because I’m in my spinach era)

Tomato Tortellini Soup Directions

1. Brown the Italian sausage and drain. 

2. Add sausage, chicken broth, tomatoes and tomato soup to the crock pot and set it to low. Cook for 6-8 hours. (Notice that says LOW.)

3. When the 6-8 hours are up and you’re ready to finish the soup, stir in the cream cheese and tortellini. Cover and cook on high for 15-30 minutes, until the tortellini is cooked through. 

4. Serve with crusty bread and salad. ENJOY!