Tortellini Soup is a family favorite. Even my picky eater has seconds, which is amazing when you consider that this recipe has spinach and mushrooms! It’s a new entry to my dinner repertoire. This recipe is from my stepmom, who I believe got it from her daughter, and it found its way into my kitchen. I’ve made this recipe in both a slow cooker and a soup pot, and it turns out yummy either way.
Ground hamburger or Italian sausage
32 oz. chicken broth (low sodium)
1 jar spaghetti sauce
½ bag frozen spinach thawed with liquid squeezed out, or fresh baby spinach leaves
1 package fresh, sliced mushrooms
Frozen cheese tortellini
Brown hamburger or Italian sausage. Place the meat, chicken broth, spaghetti sauce, spinach and mushrooms into your slow cooker. Heat on low for 2-6 hours. Add tortellini 30 minutes before serving.
Enjoy on a cold school night. Perfect for a busy family, and there are (usually) leftovers for lunch!