Tuesday, March 17, 2020

Tortellini Soup x The Southern Transplants

This recipe is perfect year round, and one of my new favorites. Ashley Youngs from The Southern Transplants  sent this over to me, and I was so thrilled to make this meal for my family. She is the sweetest, and has so many delicious recipes on her website. Follow her on Instagram for photos of her adorable family, more recipes, entertaining tips, and more. Click here for her Instagram, and click here for her website. Click here to watch my IGTV on how I made her recipe for my family. We altered it but not by much. We are picky eaters in our household, so we just left out a few ingredients. Even with the ingredients left out, it was oh so delicious! Even you want to me feature your business next on hedleyfamilyblog.com email me at hedleyfamilyblog@gmail.com or send me direct message on Instagram.

7 Ingredient Crock Pot Tortellini Soup 

Recipe by Ashley Youngs from The Southern Transplants

**Que a cold winter night or a day when you're feeling under the weather…**  

This is one of the EASIEST recipes to whip up and it is so wholesome and hearty!  It's just good for the soul.  I literally make it on repeat October through March and not a single bite gets left behind.  It does make plenty to feed 6, or you can freeze the leftovers! 

Not only is it just 7 ingredients, but you don't have to measure anything, or use ANY spices – can I get an Amen!  It's more or less a one-pot wonder.  Literally not even a shake of salt or pepper is needed!  Don't you hate when you have to buy like ten random spices at $5 a pop just to make a recipe you may not even like!?  Been there!  This is not that recipe.  It is a total staple in our home and I'm sure you will love it as much as we do.  Enjoy – and cheers, y’all!

Here's what you’ll need:
+ 1 jar (24 oz) of your favorite spaghetti sauce (I swear by Rao’s)
+ 1 box (4.5 c) chicken broth
+ 1 lb. roll of breakfast sausage (browned and drained)
+ 8 oz. cream cheese (cut into blocks)
+ 3 handfuls of kale (roughly chopped)
+ 4 oz. fresh mushrooms (roughly chopped)
+ 12 oz. frozen meat (or cheese) tortellini
+ Shredded parmesan cheese
+ French or sourdough bread

Here's how to do it:
Pour the jar of spaghetti sauce in to the crock pot. Yes, I recommend using your favorite spaghetti sauce as it is the base for the soup broth, so be sure to use one you like!

Add in the box of chicken broth (or sub the low sodium kind, I don't notice a big difference between the two in this recipe)

Brown and drain a roll of sausage, and add that to the crock pot (if you're going for a lighter/healthier version, use 1 lb. of ground turkey instead)

Add the cream cheese, kale, and mushrooms (I don't recommend using low fat or fat free cream cheese as I don't think it melts as well)

Turn the crock pot on high. Cover and cook for 3 hours

10 minutes before you're ready to eat, add the frozen tortellini and cover (I really do recommend meat tortellini, which is sometimes hard to find)

Serve topped with shredded parmesan cheese and warm bread + butter for dipping!

* This freezes really well so if you don't eat the leftovers by the second or third day, throw them in the freezer for up to 6 months!

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