Results 1 to 3 of 3
Thread: Crockpot cheese tortellini
03-22-2013, 04:07 PM #1
- Join Date
- Feb 2011
- Likes (Received)
Crockpot cheese tortellini
Making this one right now and I think it will be even better than it looks. I am just cooking this on the stove top on low and I used Neufchâtel cheese since it is less fat. Also just used ground turkey with Italian seasonings by jenni-o. For spinach I used a 10 oz. package of frozen chopped spinach as well and I think it is looking like it will feed at least 6 people.
Updating after eating..... OMG this was FABULOUS!! The kids grubbed which these days rarely happens. I did end up adding 2 cups water along with 2 chicken bullion cubes cuz it seemed like it needed a bit more broth and I was out. Really I would say this is closer to 10 servings. We ate a lot and still have enough for tonight.
The only prep work is to brown your sausage, whichever kind you choose.
This kind of chicken sausage, although fully cooked, just needs to be browned for extra flavor.
1 (19oz) bag of frozen cheese tortellini
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese or neufchatel (less fat)
1 lb. of ground sausage or chicken/turkey sausage
4 cups of chicken broth
Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs.
*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking.
*For a vegetarian version, omit sausage and use vegetable broth instead.
Last edited by cali~jenn; 03-23-2013 at 08:02 AM.
03-22-2013, 07:38 PM #2
03-25-2013, 03:53 PM #3