First – I promise that all of my recipes will not require a crock pot. Right now though, ’tis the season with not enough hours in the day so I use it a lot.
Each year on Halloween evening before the trick-or-treating starts, we host a crowd of about 40 friends and neighbors for dinner so everyone has a healthy, hearty dinner before we walk around for a few hours. Since there are times in our house where it’s difficult to please the four people I’m making dinner for, I was a little stressed about what to feed 40. This recipe immediately came to mind. I am happy to report that every parent asked for the recipe and every – really, EVERY – child enjoyed it (probably because it’s a chunky soup and they could pick out what they didn’t like). I served this with a salad and a crusty bread, like the baguettes from Panera bread – yum.
Chicken Tortellini Soup
|3 cups chicken broth||29 ounces diced italian style tomatoes (with basil, garlic and oregano) undrained|
|15 ounces tomato sauce||10 ounce package frozen spinach, thawed and drained||1 cup chopped onion||1 1/2 teaspoons minced garlic|
|1/2 teaspoon salt||1/4 teaspoon pepper|
|1 pound uncooked chicken breast cut into 1-inch cubes|
Combine above 9 ingredients in a 4 quart slow cooker, cover and cook on Low for 5 1/2 hours.
Add 9 ounces refrigerated cheese tortellini and cook on Low for another 30 minutes.
Garnish with shredded parmesan and serve.
adapted from a recipe by Southern Living