We had to be gone for awhile yesterday, and since I’m planning to take advantage of the nice weather and grill all week, I thought I’d throw this easy dish into one of my favorite cooking devices, Mr. Crockpot. A.K.A. I’ll have your food ready when you return!
Before I share this yummilicious recipe, I want to let you know to keep your eyes open in the coming weeks for several guest bloggers. Kristal is a graduate of a culinary school, and anything she makes tastes amazing, and looks even better. Not sure what she has in store for us, but I know it will be easy and delish. Heather is a busy working mom with 2 kids who keep her running like crazy. She is going to feature some great ways to make your mornings easier. I’ve been treated to breakfast at her casa, so trust me on this one – it’ll be good. And last but certainly not least is Erin who will share some fancy twists on simple dishes that are, of course, easy to make at home.
So back to my Crockpot Cheese Tortellini and Sausage (soup?). Actually not sure if this is a soup or not, but really good. I served it with fresh salad and french bread. MB also thought strawberry shortcake sounded good, and the berries are finally starting to be sweet (and it you catch them at the right time, they won’t break the bank.) I assembled the ingredients and many times I just 1/2 the recipe since it’s just the two of us. I did it with this one but probably should have gone for the whole shebang as leftovers for lunch are pretty solid too!
I prepped my friend CP (Crock Pot) with a disposable liner, browned my sausage and threw all ingredients in. Note that I just grabbed some spinach off of the salad bar at the grocery store since I was only making 1/2 a recipe and didn’t want to waste what I wouldn’t use out of a big bag. It’s a good idea to give it a stir mid way through, but if you are gone, as I was, just stir when you return to melt and redistribute the cream cheese. I can’t say this LOOKS delish, but it is! Enjoy!
Crockpot Cheese Tortellini and Sausage
1 (19 oz.) bag frozen cheese tortellini
1 lb. sausage
1 bag fresh spinach
2 cans Italian style diced tomatoes
2 cans low-fat chicken broth
1 (8 oz.) cream cheese, cut into cubes
Brown the sausage in a skillet on the stove top until cooked and crumbled, drain.
Add the sausage and remaining ingredients to a 6-quart slow cooker.
Stir to combine. Cook on LOW for 5 hours, stirring twice during cooking.