Slow Cooker Tomato Tortellini Soup

Another tomato soup variation this week. My husband liked this a lot. It has a little bit of a kick from the sausage and qualifies as Mom Food because it's So. Dang. Easy. I think you could vary the kind of tortellini you add and the sausage can either be hot or mild. I'm not a huge fan of really spicy, so I stuck with mild.  I found the recipe here, and have to agree with my husband that this is a very tasty version. I cut this recipe in half for my husband and I, and there was still enough for lunch leftovers or even another meal. 

Slow Cooker Tomato Tortellini Soup

• 1 lb Italian sausage
• 1 (32-oz) container chicken broth (I had frozen turkey stock, so that's what I used)
• 1 (28-oz) can petite diced tomatoes (I used home bottled tomatoes, which resulted in a smoother soup since they kind of melt away into the soup and don't stay chunky)
• 2 (10.75-oz) cans tomato soup
• 2 (8-oz) containers chive and onion cream cheese spread, softened (I found it's really hard to get this to melt totally into the soup. I ended up with tiny specks of cream cheese)
• 1 (18-oz) package refrigerated cheese tortellini, uncooked

In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker. Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.

Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

Comments

[AP Man]

Tortellinis are like tasty little ears.

[Julie Peddicord]

Not looking......

[Joyce D]

thanks for sharing!