As my husband says, you can’t go wrong with cheese tortellini. Earlier this week, I couldn’t decide which of the sausage and cheese tortellini soup recipes on Pinterest I wanted to try. None seemed healthy in any form or fashion so I couldn’t use that as a determinant. But delicious? All sounded highly delicious. The two recipes I was vollying between are this sausage and tortellini soup from Party in My Kitchen and this Crockpot sausage and tortellini soup from Little Fellows.
Ultimately, my pantry and fridge made the decision for me. I had cream cheese and did not have evaporated milk. I went with the Little Fellows recipe as a base but made a few changes. Now, y’all know I love coming home to a good slow cooker meal, but I forgot to brown my sausage before work which really messed up my whole slow cookin’ process. Luckily, I knew it would only take a short time to cook it on the stove top. Besides, much of the time, I find soup and chili just as easy to prepare on the stove than in the slow cooker. Not to mention, I’ve learned the hard way that pasta in the slow cooker often equates to a mushy mess in my kitchen.
First, I browned one roll of Jimmy Dean ground sausage (regular flavor) in a large pot. Then, I drained the sausage in a colander before adding it back to the pot. Over the sausage, I poured four cups of tomato broth I added two undrained cans of diced tomatoes, a little garlic and pepper, and two large handfuls of fresh spinach.
- 1 roll of Jimmy Dean ground sausage
- 4 cups of tomato broth (made from Caldo de Tomate; however, chicken broth would work fine)
- 2 cans of diced tomatoes
- 2 cups of fresh spinach
- 2 tsp. Penzey's Forward spice (but I could have used garlic and pepper instead)
- 1 package of cream cheese, chunked
- 1 bag of frozen cheese tortellini
- Brown sausage in large pot.
- Drain sausage and return to pot.
- Add the 4 cups of tomato broth or chicken broth, the undrained tomatoes, the spices, and the fresh spinach.
- Bring to a boil.
- Turn heat down to low and allow covered pot to simmer for about 10 minutes.
- Turn the heat up to medium.
- Add the chunked cream cheese to the pot and stir until the cheese is mostly melted and blended.
- Cover the pot and cook for 10 minutes.
- Add the tortellini and allow the soup to cook, uncovered, for about 5 to 7 minutes or until the tortellini begins to bob around the top of the pot.
- Serve with crackers or cornbread.
Update: I have updated the original photos of this post. The following picture is one of the original photos.