Can we just take a moment to enjoy the fact that this FINALLY looks like it’s suppose to?!
Okay, I’m alright now…moving on…
This week proved to be a busy one, and like most busy weeks, I find myself longing for an easy, yet comforting dinner. This week, that answer was in our crockpot – a good, old-fashioned “dump it all in there” recipe that is sure to please… and sure to give you enough for leftovers! I love when dinner provides lunch for the next day!
I’m talking about Crockpot Tuscan Tortellini Soup. So easy, so tasty, so going into the normal dinner rotation plans.
|You can’t smell it through this blog, but trust me, the moment you walk in the house… heaven.|
Grab your crockpot and let’s boogie down!
1 can of diced tomatoes
1 can of diced chicken in water – that sounds gross, but it’s not. I promise.
1/3 bag of baby spinach (about 2 cups)
1/2 bag of shredded carrots ( about a cup and a half..I don’t know, eyeball it)
1 can of diced potatoes
8 cups of chicken stock
2 tbsp italian seasoning
2tbsp minced garlic
2 bay leaves
1/4 cup grated Parmesan/ Romano/ Asiago blend
1 bag frozen cheese tortellini- you’ll need these later…
Dump it all into the crockpot and heat on LOW for 6-8 hours.
When you come home after work, remove the bay leaves, and dump the bag of frozen tortellini into the soup. Give it about 10 minutes… 15 if you are patient, and then dinner is ready!
I serve it up with cheddar biscuits and garnish the soup with extra cheese. This dinner is amazing, and the left overs- even better!
Note: I loved this with the potatoes, however, in the future I might try a variation by replacing the potatoes with white cannelloni beans.
Talk amongst yourselves…