"Meet the six-ingredient soup that helped me take home first place in a soup cook-off! It's a simple, set-it-and-forget-it recipe that's comforting, affordable, and full of flavor." - Brandie Chavez.

1 lb. Italian sausage, browned and drained

2 (15 oz) cans Italian diced tomatoes

4 cups vegetable or chicken broth (32 oz container)

8 ounces cream cheese, cubed

1 (20 oz) bag of frozen cheese tortellini

3-4 cups fresh spinach

 

Add the browned, chopped, and drained sausage, chicken broth, both cans of diced tomatoes, and cubed cream cheese to your slow cooker. Give it a good stir, then cook on LOW for about 4 hours, or until the cream cheese has completely dissolved.

 

Stir in the spinach and frozen tortellini and cook for an additional 30 minutes or until the pasta is done to your liking.

 

Serve immediately and store any leftovers in the fridge for up to 3 days.

 

The tortellini will continue to cook if it’s left in the crockpot to warm, so it’s best served right away, with any remaining stored in the fridge for later.

 

You can also use refrigerated tortellini; just keep in mind it may cook a little faster.

 

Feel free to add anything to the soup that you’d like. You can add a little minced garlic to the sausage while it’s browning if you have it on hand. You can also add cayenne or red pepper if you like it spicy.