SLOW COOKER CREAMY SPINACH & TOMATO TORTELLINI SOUP

Looking for a creamy, dreamy, yet flavourful and bright crockpot meal? Well, have I got a treat for you today – this dish is the lovechild of zesty tomato soup and creamy rosé sauce tortellini! This is a great ‘pantry’ meal to have on hand, as you can keep almost all of the ingredients either frozen or in the cupboard, and throw it together in a pinch on those ‘we have no food in the house’ days. It’s become a staple in my home since the first time I made it!

Special note: this is a recipe I would recommend making on a day you’ll be home, as it requires adding things throughout the day.

Makes 4-6 servings

15-20 minutes to prep, 6 hours to slow cook

INGREDIENTS

  • 3 cups tortellini
  • 4 cups water
  • 4 packets chicken or vegetable bouillon
  • 1 can diced herb and spice tomatoes
  • 2c. grape tomatoes
  • 6c. fresh whole leaf spinach, or 1-2c. frozen spinach
  • 1/2 block cooking cream cheese
  • 1 tbsp. garlic
  • 1/4 white onion
  • Fresh oregano
  • Parmesan
  • Salt and pepper

METHOD

Part 1:

Dice onion into small pieces. Strain canned tomatoes, and halve grape tomatoes.

Add onions and tomatoes to slow cooker. In a large mixing bowl, whisk together water and bouillon packets.

Pour over tomatoes and onion, and cook on HIGH for 4.5 hours. Do NOT lift lid during this time (and forbid everyone else in the house, too!).

Part 2:

Cube cream cheese block, and add cream cheese, spinach, oregano, and minced garlic to the pot. Do this quickly, without lifting the lid until everything is ready to pop in. This will help to not let too much heat out of the pot.

Pro tip – use fresh spinach if possible, I personally think it tastes better in the end! Frozen works too in a pinch – just thaw and strain it as much as possible before adding to prevent too much excess water in the recipe.

Part 3:

At the 5.5 hour mark, stir the pot to emulsify the cream cheese cubes, then add your tortellini. You do not want this to overcook, so keep an eye on the pasta for the last 30 mins of cook time. If it looks ready before the 30 minutes are up, go ahead and dive in! Or, if by chance it doesn’t look quite done, let it stew a bit longer. Once it looks just right, serve it up with plenty of parmesan flakes, fresh ground pepper, and more fresh oregano for topping!

I hope you enjoy this recipe, from my kitchen to yours! Feel free to play around with it and make it your own by adding different ingredients. It’s always a winner!

xo, Jamie

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