*Tortellini Soup in the Slow Cooker*

My Mom told me that my Aunt Kim made this when she was in Fayetteville & that it was a must try.  She was right!  I thought it was delish.  And, it is easy peasy, quick to make, budget friendly, & plenty for left overs, too.  All of those are BIG +++ in my book.

Ingredients:
24 oz jar prepared spaghetti sauce + 1/2 lb browned lean ground beef + 1/2 lb browned spicy Italian sausage (If you would like to do turkey & spicy turkey sausage that would be good, too!)
1/2 bag (4.5 oz) fresh spinach leaves

4 Cups chicken broth

8 oz cream cheese (the original recipe calls for regular b/c says fat free clumps up in the crock pot ... you could try 1/3 less fat if you'd like!)

8 oz sliced fresh mushrooms

16 oz cheese tortellini (frozen or unfrozen is fine)
parmesan cheese

 

Directions:

Combine spaghetti sauce, meat, spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker. Cook on low for 6 hours, on high for 2-3.

20 minutes before serving, turn heat to high if it isn't already an stir in tortellini. Cover and cook for 15 minutes or until tender and hot.

 

Serve topped with parmesan cheese.