Ingredients
24 ounces spaghetti sauce
1 pound ground beef
1 tablespoon Italian seasoning
4 1⁄2 ounces fresh spinach
4 cups chicken broth
8 ounces cream cheese
8 ounces mushrooms, sliced
16 ounces cheese tortellini (or tortellini of choice)
Parmesan cheese, shredded, for serving
Instructions
1. Combine spaghetti sauce, spinach, cream cheese, chicken broth, and mushrooms in slow cooked. Cover and cook on LOW for 6 hours, or on HIGH for 3.
2. 20 minutes before serving, increase heat to HIGH and stir in tortellini. Cover and cook for 10 to 15 minutes or until tortellini are tender and hot.
3. Top with Parmesan cheese before serving.
Photo
Comments
This recipe is from Heather Likes Food and I made it some weeks ago when I was in need of some delicious soup.
I did make a few changes to what is shown here and I would make a few more.
1. Omit spinach because I can’t eat it.
2. Double mushrooms.
3. Add cream cheese at the end with tortellini.
4. I used dried tortellini by Barilla instead of frozen.