Crockin’ With Clint 12-15-17
Creamy Crock Pot Tortellini Soup
24 oz. spaghetti sauce – something with a cool name, like Basil, Tomato and Garlic
1 lb. ground beef, browned
½ medium diced onion
3-4 cloves minced garlic
2, 3, 4 diced carrots – however many you want
2 stalks sliced celery – optional, but I like it
4 cups beef broth (or beef stock if you’re feeling interesting)
2 cups low-sodium, gluten-free water
8 oz. fresh sliced mushrooms
4 cups loosely packed spinach
8 oz. cream cheese – I use Green Mountain Farms Greek Cream Cheese – it’s a blend of Greek yogurt and cream cheese. A lot healthier, tasty, and breaks up a WHOLE lot easier. Available at fine Walmart stores everywhere in the Cream Cheese section. You have to break up the block in small chunks – it’s messy, but you get to lick your fingers!
16 oz. tortellini – feel free to use different kinds. I’ve used boring old frozen cheese-stuffed – which was good. Tried the Italian Sausage stuffed, which was great. Today using 3-cheese. It’s a bit more expensive, but good stuff.
Combine all but the tortellini – cook on low 7 hours, or high for 5 hours.
Before adding the tortellini, whisk the soup to break up the cream cheese. The spinach gets caught in the whisker a bit, but you’ll get used to it.
Add the tortellini and cook another 20-30 minutes (45 or so if frozen).
Serve with a bowl. And spoon. And whatever you want to drink…that’s your decision.
Lee Ann TLC in the Morning
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