Ingredients
2 cans (15 oz) Italian-style diced tomatoes (undrained)
4 cups vegetable broth (unsalted)
1 bag fresh spinach (about 3 cups)
1 block (8oz) Neufchâtel cheese (1/3 fat of cream cheese)
1 bag (16 oz) frozen cheese tortellini
Preparation
Put all ingredients except the tortellini in the crockpot, chunking up the cream cheese. I saved about 1/2 of the spinach to put in close to the end so it was less wilted
Cook on low
After about 3 hours, stir and add tortellini
Cook for 1more hour
About 5 minutes before you’re ready to serve, stir in remaining spinach and add salt & pepper to taste.
Nutrition
Makes 8 servings
Per serving: 150 calories; 7g fat; 14g carbohydrates; 5g protein; 6g sugars; 452mg sodium
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