If your house is anything like mine, week nights have the tendency to get a little crazy every now and again. With only one in school so far, I thought I still had some time before turning into a chauffeuring, car-snack-wielding, off-the-gymnastics-floor-toddler-chasing, multiple-pony-tail-making, “Did you do your homework while you waited?” mom. But, it’s happened. When did I get so old? At least it should only be crazy for next few months until the musical she’s in closes and we can nix 3-5 after-school rehearsals a week off our schedule. Hallelujah!
Since we usually get home just before, or sometimes even after dinner time, it’s looking like slow-cooker meals will be making their appearance quite often over the next little while. I’m kind of excited. The only downfall to this is that I’ll actually have to make a plan, and we all know how good I am at planning meals. NOT(will saying not ever come back in style?). If you happen to be good at planning meals, you’re going to love this tortellini soup because the base of it uses already made spaghetti sauce. You can make a big batch of sauce and turn part of it into something completely different. If you’ll recall, last week I posted a recipe for a killer homemade spaghetti sauce that is just perfect for this soup. If planning happens to not be your thing, a jar of store-bought sauce combined with some browned ground beef and italian sausage will work well too.
You’ll start by tossing your spaghetti sauce, a brick of cream cheese, sliced mushrooms, some fresh spinach and a few cups of chicken broth in to the slow cooker.
Give it a good stir and set to cook for a few hours on high, or about 5-6 on low.
About 20 minutes before you’re ready to eat, turn your slow-cooker on high if it isn’t already and give it another stir to distribute the ingredients evenly. Pour in a bag of frozen cheese tortellini, cover and let cook for about 15 minutes or until the pasta is cooked through and hot.
When it’s finished you’ll have a perfectly seasoned, creamy, hearty tortellini soup that took all of 20 minutes to prep.
The best way to eat it is topped with copious amounts of parmesan cheese, but really what isn’t good when topped with cheese?
Enjoy!
**Update 1/26/2013**
Some readers have had problems with using low-fat and fat-free cream cheeses as they curdle and don’t blend well into the soup. I’ve personally used Neuftachel cheese without any problem, but to be on the safe side I recommend using regular cream cheese. Also the spinach can be added at the end with the tortellini if you would like it to not break down as much.
Ingredients
- 6 cups of your favorite homemade meaty spaghetti sauce or 24 oz jar prepared spaghetti sauce + 1/2 lb browned ground beef + 1/2 lb browned Italian sausage
- 1/2 bag (4.5 oz) fresh spinach leaves
- 4 C chicken broth
- 8 oz cream cheese
- 8 oz sliced fresh mushrooms
- 16 oz frozen cheese tortellini
Instructions
- Combine spaghetti sauce (and meat if adding it in separately), spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker. Cook on low for 6 hours, on high for 2-3.
- 20 minutes before serving, turn heat to high if it isn't already an stir in frozen tortellini. Cover and cook for 15 minutes or until tender and hot.
- Serve topped with parmesan cheese.
Comments
Oh my Heather, I’m at work and I must look ridiculous with my mouth hanging open. You’re email came in and I thought I’d take a quick peak at the recipe and then I stopped dead in my tracks because this looks so good. Mouth is watering, didn’t blink for a few minutes there. It sounds so easy too! Can’t wait to try it.
Haha, Michelle that’s awesome! It’s definitely worth the wait.
I have dry tortellini – not frozen – how much time should I adjust for these, do you think? I figure they will cook faster, right?
So, I made this – and it didn’t turn out well. A couple of things to note:
DO NOT USE ANYTHING BUT REGULAR CREAM CHEESE. I used a brick of fat free. I cut the brick into about five slices and gave it a good stir with the other ingredients. It didn’t melt – it ended up sort of cooking itself like cubes of Indian cheese. I think because reduced fat versions must use some sort of binder to make up for the lost of fat. It tried to break these cook cubes down and stir into the soup, but it just made a big, curdled-looking mess.
Next – the spinach overcooked into a nasty, gray lump. And the mushrooms shrunk to rubbery nothings. Six hours on ‘low’ is too much for both. I think adding the spinach at the end with the pasta would work better. And perhaps, cooking the mushrooms on the stove top with a little butter and adding it at the end as well.
Oh no! I’m sorry! I’ve used the lower-fat Neufchâtel cheese with no problem but haven’t tried non-fat, I’ll add a note not to use it. As far as the spinach and mushroom go, maybe my crock-pot runs low/your hot? I don’t know they seemed to be okay for me. Sorry again that it didn’t work out!
Actually the dry will take a little longer than the frozen. Depending on their size I’d say 20-25 minutes, but just give it a peek every so often and check for done-ness.
Adding the spinach at the end with the tortellini is definitely an option as well if you like a firmer leaf.
Made this tonight and it was delicious! Thank you for sharing!
I made this last night and it was amazing. It made about 10 small bowl servings so my fiance and I will have leftovers to eat all week!
I made a few small changes- I used store bought organic marinara sauce and ground chicken in place of the spaghetti sauce, sausage, and ground beef. I also used a whole bag of spinach and two 9 oz packages of fresh tortellini.
It was awesome and will go in my recipe box to make again in the future!
Excellent! So glad it turned out well for you!
You bet! Thanks for letting me know how it turned out!
looks so yummy! think i could replace the ground beef with turkey? as well as the sausage with turkey sausage?
cant wait to try it!
Trying this tonight. I think my family will love out!
Love finding easy slow cooker meals> I started using mine a ton this year. Nice to spy another meal to use my new ninja cooker with.
When do you add the meat, and do you cook it first?
Cook the meat first and then add it to the slowcooker. If you’re using spaghetti sauce that already has meat in it, you’re good to go!
For sure! Turkey would be a great sub!
I had the same problems (although I only used a reduced fat cheese). I used my hand emulsifier; it took care of the curdle-like texture of the cheese and the unfortunate spinach texture. (Admittedly, I did not have mushrooms in my soup either. My husband refuses to eat them.)
Yum!!! Loved this recipe. I didn’t plan for dinner on time to do this in the crockpot, so I cooked it on the stovetop and it was perfect. Thanks Heather!
This looks delicious! I’m planning on making it for a family party this weekend. About how many servings does this make?
I’d say it makes about 6 adult servings.
I did this in a big pot rather than the crockpot. I used Philadelphia low fat cream cheese and that worked well. I lightly fried my mushroom with some leeks before adding to the soup mix. I also added shredded zucchini to get more veggies in. So far, turning out fabulous!
Made this today, exactly as written. Turned out wonderful! I think I will add the spinach at the very end next time, but it was a huge hit with the whole family. I did use “real” cream cheese, and it was divine! Thanks for a great slow-cooker recipe.
Excellent! Thanks Alissa!
Yummy!!! Seriously the best thing I have made in a very long time…And Hubby LOVED it even more !!
I made this soup tonight as a “fast” in the pot soup. And since I don’t care for tortelli, I used Butoni 3 cheese Ravioletti. It turned out wonderful. I think it’s the best soup I’ve ever EATEN, much less MADE. Thanks again.
We know that low-fat and no-fat cream cheeses don’t work as well as the regular version… Are there any suggestions for a dairy free version of this recipe? Would non-dairy spread work?
Making this for Valentine’s Dinner with some Italian bread and a side salad. Hope it turns out well considering I don’t have a back up plan
. Im still not sure at what point your supposed to put the meat in so… I just added it with the sauce, broth, cream cheese, ect.
I haven’t experimented with dairy-free yet. If you try it out, let me know how it works!
Just a note, this looks delicious. If you ever have issues with cheese curdling add a pinch or two of baking soda, it’s a trick that works especially when dealing with fat free things. You could try Greek yogurt in this too. I’m sure it would taste good and be less fattening for those that want to try. But if you do add a pinch of baking soda. This is an old chef trick to combat the chemical reaction of the acid and cream.
I made this on top of the stove in my dutch oven…I did everything from browning the meats and the mushrooms to the final adding the spinach..And I must say it was probably the best thing ever….SO YUMMY…Thank you..I am making it again tomorrow..
Loved it! Used ground turkey, low sodium broth, and added the spinach at the end with the pasta. Definately a keeper recipe
OOh, I never knew that. Thanks for sharing!
I made this last night, pretty much as directed- just added the spinach with the tortellini. My husband and kids loved this..I’m having leftovers for lunch today and had to thank you for such a fantastic recipe!
Just made this soup — Delicious! I used lower-fat cream cheese, and was a little worried (from the reviews) about it curdling. After I browned and drained the meat, I put the meat back in my skillet and melted/stirred in the cream cheese (on low). Worked great — no curdling, and it’s all incorporated beautifully!
This looks amazing! But, alas, my hubby cannot stand mushrooms. Any suggestions on substitutions?
It would be great with some sliced zucchini, just add it in when you do the tortellini! Otherwise the soup is great even without the mushrooms.
Thank you for the mushroom free tip, Heather! Can’t wait to make this!
I made this with regular cream cheese and it still has weird cream cheese chunks. What’s the deal? Does it need to be room temperature first?
Hmmm, you know I’m going to make it again soon and see what’s up. I made it several times before posting and never had a problem. I think it might have to do with the brand of cream cheese. I’ll do some research and report my findings!
I used the Philadelphia 1/3 fat cream cheese and it worked just as wonderfully. Sooooo delicious. Just make sure you use a good pasta sauce!
Trying this tonight after having it at a relative’s. Cheese still has a few chunks (probably missing some chemicals -full fat but from trader joe’s)- I think a gentle whisking will help that.
No mushrooms -husband won’t eat them
Spinach –I only had frozen so I thawed and threw it in. Think I can save that until the end next time. It doesn’t look as good as the raw but no clumping as others have seen.
Has anyone else used frozen spinach?
This looks amazing. I am thinking baseball night. I might have to switch meal plan
Oh.my.WOW!! So so so delicious!! I substituted kale for the spinach for some additional protein and it did not disappoint.
I made this tonight on the stovetop and it was fabulous! No problems with the cream cheese, in fact the only problem is that I might not have enough leftovers for lunch tomorrow! Thanks for a great recipe.
I made this before in my crockpot and loved it!!! But for time’s sake I’m thinking about doing it on the stove next time instead. Do you have any idea how long it takes on the stove? Thanks for the recipe! My husband and I both devoured it last time!
It doesn’t take long at all- maybe 20 minutes. Bring everything up to a simmer and once the cream cheese is melted stir in the tortellini and spinach. Once the tortellini is tender, you’re good to go!
Haha, you know it’s good when the only problem is not having leftovers! Thanks for sharing.