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Spinach and mushroom tortellini soup

Spinach and mushroom tortellini soup

6 servings


  • 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 cream cheese, softened
  • 16 oz frozen pasta
  • 1 pack (small) frozen spinach
  • 1 can mushrooms
  • 2 tbsp Castello® Havarti Creamy
  • 1 pinch salt
  • 1 pinch pepper


1. Saut├ę the onion and garlic in a skillet with butter until soft and fragrant.

2. Add the breakfast sausage and cook until no pink remains.

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

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

5. 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.

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