Thursday, October 24, 2013

Slow Cooking Thursday - Creamy Slow Cooker Tortellini Soup


Well, I decided it was time to bring back one of my favorite features, my Slow Cooking Thursday.

I kind of changed it to Cooking Thursdays at first, to accommodate those who didn't have slow cooking recipes to share, but this feature has always held a special place in my heart from the very first post back in 2006.

So, it's back and I intend on sharing lots of yummy slow cooking recipes with you all, are you ready?

This recipe is from Heather Likes Food and it's bookmarked to try one of these days, it looks soooo good.

Creamy Slow Cooker Tortellini Soup

6 cups of your favorite homemade meaty spaghetti sauce or 24 oz jar prepared spaghetti sauce + 1/2 lb browned ground beef + 1/2 lb browned Italian sausage
1/2 bag (4.5 oz) fresh spinach leaves
4 C chicken broth
8 oz cream cheese
8 oz sliced fresh mushrooms
16 oz frozen cheese tortellini

Combine spaghetti sauce (and meat if adding it in separately), spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker. Cook on low for 6 hours, on high for 2-3.

20 minutes before serving, turn heat to high if it isn't already an stir in frozen tortellini. Cover and cook for 15 minutes or until tender and hot.

Serve topped with parmesan cheese.


  1. Ohhhhh yummy, nothing like warm soup on a cold day, Blessings Francine.

  2. Hooray! This looks yummy.
    I'm so glad you're back. I didn't do a cooking post today because it's my granddaughters birthday but I'll be back with you next week.

  3. I'm definitely going to give this one a try! What a great fall recipe. Thanks for sharing. I shared a recipe on my blog yesterday, but not for the slow cooker. Have a great weekend.

  4. I think the slow cooker feature is perfect for fall. While I use my slow cooker all year for various dinners, it's really in fall that I reach for it lots. Slow cooker and comforting warm fall foods go hand in hand.


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