- 1 bag tortellini (frozen)
- 1 bag fresh spinach
- 2 cans Italian style diced tomatoes
- 4 cups vegetable broth
- 8 ounces cream cheese
Alex D. 3 days ago
Loved weight of the broth and flavors
Jeff 15 Jul
The family loved this recipe and we will put this in the regular rotation to make. Enjoyed and made just as the recipe called for but next time I think we'll try Rotel tomatoes to spice things up.
Kayla S. 31 May
good just a little watery. probably need 2 and a half cups of broth or so. i also waited to put the spinach in per a previous review.
Rachel Noel 18 Feb
Not much of a fan of this one. Too runny for our taste
Castellano 2 Dec 2017
Only cooked for 4 hours and it was perfect
Virginia Mahoney 23 Nov 2017
Yummmm Did without the cream cheese and it was delicious
Hank H. 8 Jul 2017
I'm giving this 3 stars because the tortellini turned into mush in 5 hours. And that was on my ultra low setting. Three hours would have been plenty I think. Flavor wasn't bad. I wouldn't add the spinach at the beginning if I make it again but only for about 30 minutes at the end. Was a little slimy.
Elisabeth M. 13 Feb 2017
This is yummy it is a bit of the rich side but super easy. I used light cream cheese and still yummy
Ann S. 6 Oct 2015
this is fantastic , so quick and easy ! taste great . I used two small bags of cheese tortelinni , that is the only difference that I made in the recipe .