TORTELLINI SPINACH SOUP
1 (12 oz.) pkg. frozen tortellini
(I used 4 cheese style)
1 (10 oz.) bag fresh spinach
2 (14.5 oz.) cans Italian style diced tomatoes
4 c. vegetable or chicken broth
1 (8 oz.) pkg. cream cheese, cut into chunks
2 green onions, chopped, for garnish
2-3 Tbsp. grated Parmesan cheese
In a 5 qt. crock-pot, place all of the ingredients. Stir, cover and cook on LOW for 5-6 hours. Stir soup well to make sure the cream cheese is well incorporated, pour into serving bowls and garnish with green onions and Parmesan cheese.
How simple is this, right? And it's really good!
Note: I think next time I make this soup I'm going to add the spinach half way through the cooking time. I think the spinach will remain brighter green in color.
Recipe adapted from: Showme Nan