15 January 2016

I don’t know if I will ever build a consistent habit of posting updates here, but at the least I want to occasionally add some of the recipes that Jenna and I are making and enjoying.

Today’s recipe is for an incredibly easy but very tasty Tortellini Soup with spinach.

Ingredients

1 Pkg Frozen Tortellini (16 - 20 oz)
1 Bag Baby Spinach (6 - 10 oz)
2 14oz Cans Italian Style Diced Tomatoes (do not drain)
4 C Vegetable or Chicken Stock 1 Block Cream Cheese

Stovetop Directions

In a large saucepan or pot combine the stock and tomatoes with juice and bring to a boil. Add tortellini and reduce heat to simmer. Dice the cream cheese, add to the soup and stir until blended. Add spinach slowly. Simmer for another 10-20 minutes.

Slowcooker Directions

Put all ingredients into a slow cooker, dicing the cream cheese. Stir well. Cover and cook on low 5-6 hours.



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