Another one found in the recipe box that I can't ever remember my grandmother making but it sounded amazing so I decided I had to try it for myself. Came out really nice, and I'm going to be enjoying this for the next few days for sure!
You'll need the following;
- 32oz soup broth
- 2x 10oz cans of condensed tomato soup
- 2x 8z bricks of cream cheese
- 20oz pre-cooked tortellini
- 1 pound sausage
So for the soup broth you can use whatever, I just like chicken because it has good flavors. I wish we had some bone broth because that would have been great, but we used all of it so that wasn't an option for this recipe.
You'll want your tomato soup to be the condensed kind, because that's the kind of soup that you fill the can with water and add it to the soup to eat it stuff. The broth is a replacement with a little extra to go around becasue you'll need that extra liquid for the cream cheese.
Your tortellini could be cheese filled, but I like meat so I got meat filled. The cream cheese could be flavored, but I prefer plain to keep the flavor balance and let me add my own flavors to this. Same for the sausage - I could have used breakfast or Italian sausage, but plain pork sausage lets me use spices to make it my own.
I didn't show the spices that were used but it was basically garlic salt and some paprika added directly in and a mix of rosemary and thyme in a bag made of cheesecloth so it could steep without getting the loose herbs everywhere.
Cook your sausage until it's just done - if there's a bit of pink left don't worry, it'll cook more in the slow cooker.
Toss your sausage, the tomato soup and stock into the slow cooker and set it on high for ~3 hours to let the sausage cook and let the soup and stock heat up and integrate together.
Also add your spices at this step, if you're using any.
In the meantime leave your cream cheese out to reach room temp so it'll be easier for the next step.
Put your tortellini and cream cheese in the slow cooker as well. If you used a cheesecloth sack for herbs like I did remove it at this step as well, as it will have been cooking long enough to properly infuse.
Leave on high for another ~3 hours or until the cream cheese is totally melted and integrated in the soup.
Ta-da! A nice slowcooker tortellini soup! I'm actually really proud of how this came out since I wasn't sure what to expect having never made it before. It's thick, tasty and filling and I will enjoy this for days to come because the leftovers will keep well in the fridge :)
Banner was made by me in Photoshop. All other pictures here were taken by me specifically for this post. I have been a home cook for over a decade, and any questions or comments about this recipe are encouraged!
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