Ingredients
Scale
- 1.5 lbs lean ground turkey or Italian chicken sausage (browned)
- 24 oz frozen cheese tortellini
- 6 cups low-sodium chicken broth
- 1 block (8 oz) low-fat cream cheese, cubed
- 2 cans (14.5 oz each) diced tomatoes with basil, garlic, and oregano
- 4 cups fresh baby spinach
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Start by placing your browned lean ground turkey or chicken sausage into the bottom of a 6-quart crockpot. Add the two cans of diced tomatoes (including the liquid) and the Italian seasoning. Pour in the six cups of chicken broth. Stir the mixture gently to ensure the seasonings are distributed evenly. Drop the cubed cream cheese on top of the liquid; do not worry about stirring it in perfectly yet, as it will melt and incorporate during the cooking process.
- Cover the crockpot with the lid. Set the temperature to “Low” for 4 to 6 hours or “High” for 2 to 3 hours. About 30 minutes before you are ready to eat, remove the lid and whisk the soup briefly to fully incorporate the melted cream cheese. Add the frozen cheese tortellini and the fresh baby spinach. Replace the lid and continue cooking on high for the remaining 30 minutes until the tortellini is tender and the spinach has wilted.
- Give the soup one final stir to make sure the tortellini and greens are evenly distributed. Taste the broth and add salt or pepper if needed. Ladle the hot soup into deep bowls. If you have extra room in your budget, top each bowl with a sprinkle of shredded parmesan cheese or fresh parsley. Serve immediately while hot and creamy.
- Cook Time: 4 hours 5 minutes