Monday, February 25, 2013

Slow Cooker Tortellini

Apologies in advance for the lack of photography. I haven't quite mastered the art of capturing delectable mushy food ( Crispy on the other hand I make look good right?). Therefore, I shall attempt to make this dish sound almost as delicious as it really is!

Confession: I found this on Pinterest; no claims to creativity here. But, I just had to share it because it is delicious, perfect for meatless Fridays during Lent (or whenever), oh, and did I mention it's easy? Ridiculously, wonderfully easy.

You will need:
A large slow cooker (6 quarts)
1 bag of fresh spinach
1 bag of tortellini (I used cheese stuffed)
1 block of cream cheese
2 14 oz  cans diced tomatoes
1 box or 4 cups of vegetable broth
Garlic powder and Italian seasoning to taste

What you do:
Pour the vegetable broth, drained tomatoes and block of cream cheese in the bottom of the slow cooker. Chunk up the cream cheese (Um, I used a big spoon, but however you are able to mush up sticky, mushy cream cheese into large chunks easily will work just as well)
Add the whole bag of spinach. Mix it up a bit to get all the spinach to mush down a bit (Lots of mushiness in this recipe). Then mix in your tortellini. Add seasonings. Cook on low for 4 hours. Stir up about 15 minutes before done and then again right before serving. Make sure all the cream cheese is mixed in.

The sauce should look nice and creamy. We served it in bowls since it was a bit more like soup the first time. It was a bit thicker the second time (haven't quite figured out why yet), but still just as delicious.

Hubby loved this, I loved this, guests have loved it the two times I've served it, so I would rate this recipe a success. Also, it took me literally about five minutes to dump everything in the slow cooker which is another bonus. Great for cold winter nights or when you're craving comfort food. Enjoy!

1 comment:

  1. This sounds really good--I'm definitely going to make it this Friday!