Soup weather is upon us! I have to admit, I love fall. Things like the warmth of a heavy blanket the first cool night of the season, the smell of a pumpkin scented candle and of course the satisfying bowl of soup that not only warms your belly but heals the soul. Yeah, it’s that time of year.
A couple of years ago I found a recipe for lasagna soup, made a few changes and started sharing it with friends. To say that was a hit is an understatement. It was SO tasty! And talk about filling! Initially I served it with a salad and realized it didn’t need any sides it was so hearty.
I wanted to find another equally satisfying slow cooker soup with a few less steps of preparation. The lasagna soup is a bit labor intensive (and totally worth it). But this one is a lot less work but also so very good! I found a recipe on lilluna.com and thought I’d put my own spin on it..
- 1 – 16 oz. bag frozen cheese tortellini
- 1 package of frozen spinach
- 2 cans (10.5 oz) Fire Roasted Diced Tomatoes with Garlic & Basil
- 5 1/2 cups low sodium chicken broth
- 1 package cream cheese cubed
- 1 1/2 cups of diced rotisserie chicken
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. garlic pepper
- Salt and pepper to taste.
- Place all ingredients in the crock pot except the spinach, cream cheese and chicken.
- Add the frozen spinach and push down with a spoon to make sure the spinach is completely immersed.
- Scatter the cubed cream cheese around the mixture.
- Cook on HIGH for 2 1/2 to 3 hours stirring occasionally.
- Add chicken the last 30 mins of cooking (it’ll shred remarkably if you add it too early into the cooking process). You just want to make sure it’s warmed through.
- Serve warm.
Again, I really don’t think this particular recipe needs a side dish, but I did serve it with a french baguette for dipping of course! If you’re looking for a recipe to feed the masses, this one is surely spot on. Not only is it easy, it’s delicious and makes I’d guess somewhere between 6-8 servings easily.
I’m going to have to find a resource for soup mugs. I have a feeling we’ll be eating a lot of soup this season. One because when you work, the crock pot is your best friend and two because we are a soup loving family. I have to admit, I make a mean pea soup.
Here’s a picture of the finished soup-
And here’s a tip..everything looks fancy in white. Seriously, you want to dress up a soup? Serve it in a white bowl with either shredded Parmesan or even a drizzle of fabulous olive oil and you’ll certainly impress the crowd.
So there is is, first new recipe in a few weeks. I’ll be posting a few more as I work my way through products I’m researching now and picked up on my journeys. For now though, fall in love with soups! It’s a quick, easy and inexpensive way to feed the family from My Tennessee Kitchen!