I made this for the first time last night and it was super super yummy! My hubby and son devoured all of it. Then begged for more! …The response to this recipe has been fantastic. I am glad so many of you enjoy it.
I have made this many times absolutely one of my favorite crock pot go to meals.. I like some others prefer mine thicker and my pasta not mushy, so I decrease the amount of chicken stock by 1 cup and add a second cream cheese. To keep the tortellini from getting mushy I throw everything except tortellini in the crockpot in the morning before I leave for work then toss the tortellini in later and let it cook for no more than 2-3 hours
I have been making this recipe for a couple years now. I like it a bit creamy and less soup-like so I use 2 bags of frozen 19 oz. cheese tortellini and I do not cook more than 4 hours to keep the tortellini from getting too soft. Watch it after 3 hours b/c sometimes the tortellini is ready earlier. I add in crumbled Italian sausage and some spinach in the last 30 minutes.
I DID make this my own tonight. Loved the basic idea but made some changes. First off…I did not use a crock pot. I began with browning 1lb of Italian sausage in my dutch oven, drained the grease. I then added the cream cheese, tomatoes and broth. I also added some Italian seasoning, red pepper flakes and a glug of white wine, about one cup more broth and kale instead of spinach.
I cooked the tortellini separately and when everything was done put the pasta in a bowl and ladled the soup over it. Topped it with shavings of parmagiano reggiano.
It was deemed a keeper by the whole family!
I love the recipe. I tweaked the recipe, I did not have vegetable broth, so I added chicken base and water. I used cheese tortellini and added smoked sausage. Very good, but definitely more sodium in my version…Thanks so much
1 (19oz) bag of frozen cheese tortellini
1 small bag of fresh spinach
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