Saturday, February 1, 2014

Tortellini Soup

We love the Olive Garden.  The soups and bread sticks moreso than the pasta dishes.  When it comes to pasta, I think I do a better job at home - that way I can make it exactly the way I like and for a fraction of the cost.  The first thing my husband said when he tried this soup that I found on Pinterest was that it reminded him of his favorite soup at the Olive Garden.

Recipe adapted from Little Fellows:

1 (19oz) bag of frozen cheese tortellini 
1 small bag of fresh spinach
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese, softened
1 lb. sausage, cooked and crumbled (I've used regular and Italian, both are good)
3-4 cups of chicken broth (start with 3, add 1 more if it looks like it needs it)

Place all ingredients in crockpot insert.  Cook on low 4 hours.  Before stirring, make cornstarch slurry by mixing 2 tsp. cornstarch with 2 tsp. water.  Stir into soup and stir occassionally until desired thickness.