I have seen many iterations of this soup across the internet. With my habit of buying tortellini and ravioli on clearance and stocking my freezer with it, I have been looking for ways to enjoy it. This soup hit the spot. It was a little tangy so I added some sugar after the fact and enjoyed it. Best part is it a “dump everything in and enjoy” recipe.
- 32 oz. box of chicken stock
- 28 oz crushed tomatoes
- 8oz. block of cream cheese
- 1 tbsp pesto
- 1 red onion, chopped
- 1 parmesan cheese rind
- 9 oz. package of refrigerated cheese tortellini
- 1 bag spinach
Add everything to the crock pot.
Cook on low for 4-5 hours. Enjoy!