Spinach and mushroom tortellini soup

Name: Spinach and mushroom tortellini soup
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 - 5 garlic cloves, minced; 1 large onion, diced; 1 tbsp butter; 1 pack breakfast sausages; 3 cups chicken broth; 2 cans diced tomatoes; 1 brick fresh cheese, softened; 16 oz frozen pasta; 1 pack (small) frozen spinach; 1 can button mushrooms; 2 tbsp Castello® Havarti creamy; 1 pinch salt; 1 pinch pepper

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Ingredients

4 - 5 garlic cloves, minced

1 large onion, diced

1 tbsp butter

1 pack breakfast sausages

3 cups chicken broth

2 cans diced tomatoes

1 brick fresh cheese, softened

16 oz frozen pasta

1 pack (small) frozen spinach

1 can button mushrooms

2 tbsp Castello® Havarti creamy

1 pinch salt

1 pinch pepper

Preparation

Sauté the onion and garlic in a skillet with butter until soft and fragrant.

Add the breakfast sausage and cook until no pink remains.

Move the mixture into a crock-pot. Add the chicken broth and diced tomatoes. Cook on high for 1 hour.

Stir in cream cheese until mixed and most lumps are gone.

Add spinach, mushroom and tortellini to the crock-pot. Cook on high for another 30 minutes or until the tortellini is heated all the way through.

Pour into a soup bowl and top with Castello® Havarti Creamy cheese.

Dinner Party
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Date Night
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Spinach and mushroom tortellini soup

Ingredients

Preparation

Preparation

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