Slow Cooker Creamy Tortellini Soup

June Gloom has hit our area.  It has been relatively gloomy for most of the morning to mid-afternoon.  It makes me yearn for hearty soups, even though it is not exactly what one would call "cold" outside. This soup really hit the spot.

Slow Cooker Creamy Tortellini Soup

from Family Fresh Meals

Ingredients

24 oz jar spaghetti sauce
2 cups water
1/4 cup diced onion
3-4 garlic cloves, minced
1/2 cup diced carrots
1lb ground beef, browned
4 cups of loosely packed fresh spinach leaves
4 cups beef broth
8 oz cream cheese, cut into 1 inch cubes
8 oz sliced fresh mushrooms
16 oz refrigerated  cheese tortellini (you can also use frozen, just add 30 more minutes to cooking time)

Steps

1. Combine spaghetti sauce, water,  meat, onions, garlic, carrots,  spinach, cream cheese, beef  broth, and mushrooms in a slow-cooker. Cook on LOW for 7 hours, on HIGH  for 5  hours.   

2. Before adding in the tortellini, take a whisk to your soup to break up any chunks of cream cheese. Stir in tortellini.  Cover and cook for 20-30 minutes or until tender and hot.

The Final Product

Wow!  This was totally yummy.  I ate three bowls.  Fantastic - and I don't really like vegetables.  For your reference, I used a 24 oz jar of Bertolli Tomato and Basil sauce.  I used a whole package of baby spinach because I didn't feel like measuring.  My cream cheese was still quite chunky after 7 hours so I had to do a bit of mixing to get the consistency a bit creamier.  I have two ideas for the next time that I throw this in the slow cooker:

1. Cut the spinach in half and add a drained can of kidney beans.
2. Use 8 oz of soft cream cheese and not a block - the soft cream cheese from a container tends to meld better in the slow cooker.

Now go make this soup on those down and dreary days - it will certainly brighten your day.