Saturday, April 6, 2013

Crockpot Tortellini Soup with Turkey Sausage and Spinach

  • 32 oz. box of chicken stock
  • 2-15 oz. cans of Italian style diced tomatoes
  • 1-8oz. block of cream cheese; cut into small chunks.
  • 1/8 cup agave nectar (find in the sugar aisle)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian herb seasoning
  • 1/8 teaspoon red pepper flakes-omit if your using hot Italian sausage.
  • 1 parmesan cheese wedge with rind-need the wedge for two reasons- 1. Shred enough parmesan cheese for garnish. 2. Slice off the rind and reserve to add to the crockpot.
  • 1 & 1/4 lb. Ground Italian turkey sausage hot or regular
  • 9 oz. package of refrigerated cheese tortellini
  • a large handful of ready to eat baby spinach or chopped kale
  1. To a large crockpot add the chicken stock, diced tomatoes, cream cheese chunks, agave nectar, garlic powder, Italian seasoning, red pepper flakes and cheese rind. Cook on low for 5 hours.
  2. Meanwhile, brown sausage with a little olive oil in a medium high skillet. With a slotted spoon remove sausage from skillet to a paper toweled plate, let cool and then keep in fridge until the soup base is done.
  3. After 5 hours, remove the cheese rind and discard. Add to the soup base the cooked sausage, tortellini and the handful (or as much as you want) of spinach or kale; stir and replace lid and cook for 30- 40 minutes more until the pasta is cooked.
Garnish the soup with parmesan shreds.

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