Cheese Tortellini Soup

NOTE:  3 cans of soup are shown in the picture – only use 2)

1 lb. ground turkey sausage

Brown the sausage.

Add the following to a large crock pot:

2 – 14.5 cans chicken broth

2 – 14.5 cans Italian stewed tomatoes, drained

DO NOT use  store brand tomatoes (as you see in the picture).  They are chopped way too small and are too much of a “tomato sauce” consistency.  I now buy a name brand italian stewed tomato, drain them, and roughly chop them.  So much better!

1 – 19 oz. bag of frozen cheese tortellini

6 oz. (approx.) fresh spinach (1 small bag)

If you don’t like bigger pieces of spinach, I give them a rough chop.  It looks like a lot of spinach, but it wilts down.

8 oz. block cream cheese or Neufchatel, chunked

Add browned sausage.

1/2 tsp. garlic granules (not pictured)

pepper and salt to taste

Stir all ingredients together.

Cook on high for 1 hour and then turn to low for  3 – 4 hours OR  low for 4 – 6 hours.  Be careful not to over cook it – the tortellini will get  mushy.  Take the lid off the last hour if you want it thicker.

For vegetarian version: omit the sausage and use vegetable broth.

RECIPE SOURCE:    littlefellows.blogspot.com

FULL RECIPE WITHOUT PICTURES — 

CHEESE TORTELLINI SOUP

1 lb. ground turkey sausage

2 – 14.5 cans chicken broth

1 – 19 oz. bag of frozen cheese tortellini

5 oz. (approx.) fresh spinach

2 – 14.5 cans Italian stewed tomatoes, drained and chopped

8 oz. block cream cheese or Neufchatel, chunked

1/2 tsp. garlic granules (not pictured)

salt and pepper to taste

Brown the sausage.

Stir all ingredients together.

Add ingredients to a crock pot.

Cook on high for 1 hour and then turn to low for  3 – 4 hours or low for 4 – 6 hours.  Be careful not to over cook it – the tortellini will get  mushy.  Take the lid off the last hour if you want it thicker.

For vegetarian version: omit the sausage and use vegetable broth.

RECIPE SOURCE:    littlefellows.blogspot.com