Creamy Tomato Florentine Soup With Tortellini

I love to use my crock pot! Especially on days when I know we will be extra busy or days when I don’t really feel like putting a lot of effort into a meal (we’ve all been there). Crock pot meals are usually quite easy to prepare and the end results are almost always good. I made this Creamy Tomato Florentine Soup with Tortellini on Sunday and it was a hit.

Here is what you need:

  • 1 Bag of Frozen Tortellini
  • 1 Small Bag of Fresh Spinach
  • 2 Cans of Italian Style Diced Tomatoes (14.5 oz.)
  • 1 Box of Chicken Broth (32 oz.)
  • 1 Block of Cream Cheese (8 oz.)
  • 1 TBSP. Dried Minced Onion
  • 1/2 tsp. Minced Garlic
  • 1 tsp. Salt
  • 1 tsp. Granulated Sugar
  • 1 TBSP. Parsley Flakes
  • 1 tsp. Oregano
  • 1/2 tsp. Basil

Put the spinach in the crock pot.

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Pour in the tomatoes and the chicken broth.

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Add seasonings and cream cheese. Cut the cream cheese up into little cubes.

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Stir everything together and cook on low for 4-5 hours. During the last 30 minutes of cooking time. Boil a pot of water and add tortellini. Cook according to package directions.

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Whisk the soup to incorporate the cream cheese. Add cooked tortellini. Serve it up with a sprinkling of Parmesan and some good crusty bread.

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