Spinach & Tortellini Stew
1 box low sodium chicken broth
2 cans Italian style petite diced tomatoes
1 bag frozen tortelini
1/2 - 3/4 bag fresh spinach
6 - 8 oz cream cheese (I used neufchatel)
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp crushed red pepper flakes (optional)
Place chicken broth, 2 cans of tomatoes, frozen tortellini, fresh spinach and seasonings in crock pot ~ cube the cream cheese (make them small cubes) and place them in crockpot as well ~ stir well ~ cook on low for 5 - 6 hours.
(Two caviots of this dish - 1) do not overcook, my crock pot flipped to the 'warm' setting after the 6 hours and sat there for a while, because of this the tortellini was overcooked and 2) if you can, I would recommend stirring every hour or so, if you don't the cream cheese cubes won't 'melt' all the way).
Other than those two caviots the dish was pretty awesome. I think if I had made it on a day when I was at home it would have been even better! This would be a great fall or winter weeknight meal!