Crock-Pot Cheese Tortellini Soup

This recipe looked so good and so simple to make. I found it to be a bit bland. The original recipe called for cream cheese and I substituted it with the greek yogurt cream cheese, this was probably the reason for it being bland. The fat in original cream cheese would have gave it more flavor.

Crock-Pot Cheese Tortellini Soup

6 Servings

This recipe looked so good and so simple to make. I found it to be a bit bland. The original recipe called for cream cheese and I substituted it with the greek yogurt cream cheese, this was probably the reason for it being bland. The fat in original cream cheese would have gave it more flavor.

Ingredients:

  • 4 cups fresh baby spinach
  • 1 (19 ounce) bag of frozen cheese tortellini
  • 2 teaspoons italian seasoning, divided
  • 8 ounces greek yogurt cream cheese, softened
  • 2 (14.5 ounce) cans of diced tomatoes, drained
  • 3 cups vegetable broth
  • 2 cups cook crumbled turkey sausage

Directions:

  1. Lay the baby spinach in the bottom of the crock-pot.
  2. Add the frozen tortellini and sprinkle with 1 teaspoon of the italian seasoning.
  3. Cube the greek yogurt cream cheese and add that on top of the tortellini.
  4. Add the drained diced tomatoes and vegetable broth.
  5. Sprinkle with remaining teaspoon of italian seasoning.
  6. Top with sausage crumbles.
  7. Stir gently to blend, cover.
  8. Cook on low for 4-6 hours or until tortellini is tender.

Notes

Recipe adapted from Little Fellows

http://www.thehungryhoarder.com/2013/09/22/crock-pot-cheese-tortellini-soup/

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