Tortellini Soup

with cream cheese

Ingredients:

– 16 ounces frozen tortellini – 4 cups low-sodium chicken broth – 1 pound ground sausage, browned and drained – 2 14.5-ounce cans fire-roasted diced tomatoes – 8 ounces cream cheese – 4 cloves garlic, minced – ½ medium yellow onion, diced – 5 ounces fresh spinach – 2 teaspoons Italian seasoning – 1 cup parmesan cheese, grated – Salt to taste – Black pepper to taste

HOW TO MAKE:

Place sausage, minced garlic, diced onion, and tomatoes in the crockpot.

HOW TO MAKE:

Add chicken broth, cream cheese, and Italian seasoning.

HOW TO MAKE:

Cook on low for 4 to 5 hours, stirring occasionally. Add spinach and tortellini 30 minutes before cooking time is up.

HOW TO MAKE:

Season with salt and pepper. Serve hot with grated parmesan cheese on top. Enjoy!

What to serve with it?

Green salad: Our copycat Sweetgreen harvest bowl has honey, apples, and pumpkin, so it goes well with the savory flavors of this comforting soup. It also features feta cheese and kale, which match the tortellini soup’s spinach and cream cheese.

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