Creamy Slow-Cooker Tortellini Soup

I am in love with my slow cooker, like many people I have such a busy life that I sometimes feel like coming home to cook is a more of a burden than it should be. To save myself money, whenever I'm in for a long day instead of going to get fast food after work I just put together a slow cooker dish in the morning.

I misread the directions for this recipe when I made it, so do as I say, not as I did!

This recipe comes from Heather Likes Food.

Ingredients:

-24 oz jar prepared spaghetti sauce 

-1/2 bag (4.5 oz) fresh spinach leaves

-4 C vegetable broth

-8 oz cream cheese

-8 oz sliced fresh mushrooms

-16 oz frozen cheese tortellini

Mix together the broth, spinach, mushrooms and cream cheese in a crock pot.
Cook on low for 5-6 hours.
Turn the crock pot to high and add in the tortellini 20 minutes before serving.

Enjoy with a salad or some warm bread.

As I mentioned above I misread the directions (it happens!), so my tortellini cooked for six hours and was a little soggy when it came out. This soup smelled divine though, removing the lid from the crock pot to stir it was heavenly. I thought the mushrooms cooked down to the right size and if I hadn't added the tortellini for so long it would have been better. If you have leftovers this will turn into tortellini with a sauce, it doesn't seem to be able to go back to a soup due to the cream cheese.