Tortellini Spinach Soup
Ingredients
- 1 lb Italian sausage sweet, spicy, or mix
- ½ 4.5 oz bag fresh spinach leaves
- 4 cups chicken broth
- 8 oz sliced fresh mushrooms
- 16 oz frozen tortellini
- olive oil
- 1 24 oz jar spaghetti sauce
- 8 oz brick of cream cheese
- parmesan cheese
Instructions
- This can be made in slow cooker or stove top
- I like to make it in a dutch oven on the stove and brown the sausage really good in HOT olive oil to begin.
- Combine spaghetti sauce, meat, cream cheese, chicken broth, and mushrooms in a slow cooker.
- Cook on low for 6 hours or high on 2-3 hrs.
- 20 minutes before serving, turn heat to high if it isn't already and stir in frozen tortellini and spinach.
- Cover and cook for 15 minutes or until tender and hot.
- Serve topped with parmesan cheese
Notes
Jenna inherited this recipe when she married Jeremy. It’s a fave Bergener family recipe….and now one of our faves. And so easy to make!