20 oz bag fresh cheese tortellini (Buitoni's 3 Cheese)
2 cups fresh spinach
30 ounces canned diced tomatoes
4 cups of chicken broth, more if needed to thin soup after cooking
8oz cream cheese, broken into chunks
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
Instructions
Place all ingredients in slow cooker and stir to combine. Turn
crockpot on high and cook 4 hours or until noodles are tender.
After cooking, add additional chicken broth as needed to thin the
soup. Stir to mix the melted cream cheese in and serve.
Originally Submitted
1/4/2016
0 Out of 5 from
0 reviews
You can add this Crock Pot Dump-and-Cook Tortellini Soup recipe to your own private DesktopCookbook.