If frozen tortellini isn’t a pantry staple for you yet, it should be the next thing you start buying. It’s a versatile pasta that can go in just about anything, and you can easily find it stuffed with cheese or meat. One interesting thing about tortellini to me is the way my kids gobble it up. Maybe it’s the funny shape or the cheesy filling, but even youngsters who aren’t big on pasta never turn away tortellini. Try this easy weeknight recipe this week and see for yourself! Thanks again to New Nostalgia for catering to us lazy weeknight chefs.

 

Ingredients

16 oz frozen tortellini
1 small bag fresh spinach
2 cans (15 oz) Italian style diced tomatoes
1 box or 4 cups vegetable broth
1 block (8oz) cream cheese
salt & pepper to taste

 

Instructions

Put all ingredients in the crockpot, chunking up the cream cheese.  Cook on low for 4-6 hours, stirring a couple times while cooking.

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Quick tip: If you prefer your pasta more al dente, don’t add it until the final hour of cooking.

Recipe and image courtesy of New Nostalgia