Soup weather is finally here and I don’t think I could be
any happier! I’ve been avoiding making soup over the summer. It has been a very
difficult task because soup is one of my favorite foods in the entire world. Our
air conditioner is crazy old and wasn’t consistently working over the summer.
We had a repair man come out twice to get it through the summer. We are
planning on getting a new AC next year but we did everything we could to plow
through the summer heat. We were lucky that the summer wasn’t too hot. I
avoided hot foods where I could, reduced stove/oven time and grilled as much as
possible. But now it is OCTOBER! The AC is off for the rest of the year. The
leaves are glorious shades of fall wonderfulness. The weather is delightfully
cool. Sweaters are being paired with jeans. Coffee is now served hot instead of
iced. Soup is making an appearance on the menu at least once a week.
This soup recipe was a quick fix in the slow cooker. I
made it on a Friday night when I was planning on having some friends over.
Every other month I get together with a few of my sorority sisters for our book
club. We always meet at one of our houses to share a meal (sometimes just appetizers)
and a few bottles of wine. Since the weather was finally cool I was excited to
serve soup and crusty French bread. I find it so much better to serve
uncomplicated and comforting dishes when serving a crowd. Nothing is more
uncomplicated and comforting than soup.
The soup was delicious and a few of the girls went back
for seconds. You could easily adjust the recipe to fit your tastes. The flavor
of spaghetti sauce will make a difference. I typically avoid jarred spaghetti
sauce because I often find it too sweet but when mixed with all the other ingredients
jarred is perfect. I used sweet Italian sausage but you could use any meat that
sounds good to you. Try ground beef, hot Italian sausage or a mixture of meats.
While I used cheese tortellini you could easily use a meat filled tortellini.
Make sure you use full fat cream cheese. Reduced fat or fat free cream cheese
could curdle instead of melting.
Enjoy!
24 oz. spaghetti sauce
1 lb. sweet Italian sausage, browned
4 cups chicken broth
8 oz. cream cheese, cubed
8 oz. fresh mushrooms, sliced
5 oz. fresh spinach leaves
16 oz. cheese tortellini
Combine spaghetti sauce, sausage, cream cheese, chicken
broth, and mushrooms in a slow-cooker. Cook on low for 6 hours, on high for
2-3. Stir the soup from time to time to help cream cheese melt.
Half an hour before serving, turn heat to high and stir
in spinach and frozen tortellini. Cover and cook until the pasta is warmed
through.
http://www.heatherlikesfood.com/creamy-slow-cooker-tortellini-soup/
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