456 E Vandalia St, Edwardsville, Illinois 62025

PF Kitchen: Crockpot Tortellini Soup

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  • 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


  1. 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

  2. Cook on low

  3. After about 3 hours, stir and add tortellini

  4. Cook for 1more hour

  5. About 5 minutes before you’re ready to serve, stir in remaining spinach and add salt & pepper to taste.


Makes 8 servings
Per serving: 150 calories; 7g fat; 14g carbohydrates; 5g protein; 6g sugars; 452mg sodium




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