Creamy Slow Cooker Tortellini Soup
Adapted from HeatherLikesFood.com
- 2, 15 ounce cans of tomato sauce
- 2 cups of water
- 2 teaspoons better than chicken bouillon
- big handful of fresh spinach leaves
- 8 oz cream cheese, cut into cubes
- 8 oz sliced fresh mushrooms
- 16 oz frozen cheese tortellini
- 1 Tablespoon Italian seasoning
- 1 teaspoon minced garlic
- salt to taste
- parmesan cheese to top
- Combine 2, 15 oz. cans of tomato sauce, 2 cups water, 2 tea. better than chicken bouillon, big handful of spinach, 8 oz. cream cheese, 8 oz. mushrooms, 1 Tablespoon seasoning and 1 tea. minced garlic in a slow-cooker. Cook on low for 6 hours.
- 20 minutes before serving, turn heat to high and stir in frozen tortellini. Cover and cook until tortellinis are ready
- Serve topped with parmesan cheese.