This soup is by far one of the absolute best soups I have ever had!! This is on my family’s “MAKE AGAIN” list! Always a compliment when all three decide this is a “do again” recipe!! I made this up last night with some Homemade Sourdough bread sprinkled with Asiago Cheese and broiled until golden brown. Delicious!!
Favorite part of making this recipe… EASY and CROCKPOT!! Love my Slow Cooker! It was a snowy day yesterday, my RA was flaring up and I just did not feel good. So throwing this together in the morning and having it all done when everyone got home from their busy day was perfect!!
3 cups chicken broth
2 (14 1/2 oz) cans diced tomatoes with basil, oregano, and garlic, undrained
1 (15 oz) can tomato sauce
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 cup chopped onion
1 1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1 (9oz) package refrigerated cheese filled tortellini
Garnish with shredded Parmesan Cheese
1. Combine first 8 ingredients in a 4 qt slow cooker.
2. Cover and cook on LOW 5 1/2 hours; add pasta, and cook on LOW 30 more minutes. Garnish with Parmesan Cheese, if desired. This makes about 10 cups.
I added more tortellini then it called for. It was a delicious and hearty winter dinner! I would love to know if you tried this recipe and what you thought!!