Winter and crockpot dinners are like peanut butter and jelly. Although it may not officially be winter, it sure has been cold recently! I’m always trying to come up with crockpot dinners because they are quick and easy with a busy schedule. And this recipe is one of my new favorites! Last weekend, I combined all these ingredients and cannot believe how flavorful this soup was. Nothing you need to prep, just throw it in the crockpot and let it cook. It’s an ideal weeknight dinner!
Spinach, Mushroom & Tomato Tortellini Soup
- 1 pound bag frozen cheese tortellini
- 8 ounce can mushrooms
- 28 ounce can diced tomatoes with Italian seasoning
- 1 yellow onion, diced
- 32 ounces low sodium chicken stock
- 1 cup heavy cream
- 2 tablespoons flour
- 6 ounce bag fresh spinach
- salt and pepper, to taste
In a crockpot, add the chicken stock, tortellini, mushrooms, tomatoes and diced onion. Cook on high for 3 hours. Combine the heavy cream and flour and add to the crockpot, stirring to combine. Stir in the spinach. Cook for another 30 minutes. Serve warm and enjoy.