The weather has been a mix of some fall like days and some throwback to summer days but I’m loving getting back into some of my fall recipes. One of my favorite things about fall cooking is using the crockpot. Not only does it take care of dinner all by itself, it makes the house smell wonderful at the same time. I made this recipe for the first time a few weeks ago and made it again this week since it was so good. Everyone ate it all – kids included! There is spinach in it too so that is quite an accomplishment in my house.
Sausage & Tortellini Soup (Original link credit)
1. Brown & drain the sausage – I’ll admit it, it grosses me out to remove the casing but it is really simple. I just kind of squeeze it out
2. While the sausage is browning dice up the cream cheese – it’s kind of a messy job
3. Add all the ingredients to the CrockPot. I added the chicken broth, diced tomatoes, tortellini, cream cheese & sausage first,
then I added the spinach.
As you can see it’s quite full but the spinach will wilt down quickly. The tricky part is trying to stir it at this point. It may be better to add the spinach first but either way I was able to stir it up some and at least get the spinach into the CrockPot.
4. Cook on low for 5 hours and voila! If you are around give it a stir once or twice but no worries I just stirred it before serving and it was great.
*Disclaimer: the tortellini end up quite soft after 5 hrs. To the point that some just fall apart. I don’t mind it that way but if you prefer firmer pasta I’d wait and add it with 1 hour to go.
Sausage and Tortellini Soup
• 1 (19 oz.) bag frozen cheese tortellini
• 1 lb. Italian turkey sausage
• ¾ – 1 bag fresh spinach
• 2 cans Italian style diced tomatoes
• 2 cans low-fat chicken broth
• 1 (8 oz.) block low-fat cream cheese, cut into cubes
1. Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain.
2. Add the sausage and remaining ingredients to a 6-quart slow cooker.
3. Stir to combine.
4. Cook, on LOW for 5 hours, stirring twice during cooking.
I paired this soup with some breadsticks and Biaggi’s style dipping oil. I love these LaBrea take & bake breadsticks.
They are awesome. I just brushed them with some olive oil, sprinkled with sea salt and baked them as directed.
They come out warm, crispy on the outside and soft on the inside and are perfect for dipping.
Some of my other fall favs – basically an apple & pumpkin theme
Pumpkin Waffles (I just made them with a box mix, but you could also try this recipe!)
Pumpkin Dip (You can dip apples in it too)
I made myself a cup of Hot Caramel Apple Cider to help me finish off this post…I love fall!
So what are you cooking?
Laura Bell is married to Jim, and mom to Sydney and Travis. She serves on the Leadership Team for MOMentum and keeps us all on track with her amazing gift for details. She is also an incredible cook…if you see her on your CareCalendar you are blessed.
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