Crockpot Tortellini Sausage and Spinach

I feel like I say it often (mostly because I DO say it often!), but this is one of my favorite meals! Easy to make, not many ingredients, and super yummy, even as leftovers. We like it served with garlic bread, so that we can use the bread to mop up the sauce in the bottom of the bowl :)

You can also use refrigerated tortellini if you want, just don't add it in until the last 20 minutes or so, otherwise it will be overcooked.

INGREDIENTS:

1 lb ground sausage

19 oz bag frozen cheese Tortellini

Baby Spinach (I used just over half of a 6 oz bag, but I think it would be good with the whole thing too)

2 14.5oz cans Italian style diced tomatoes (do not drain)

8 oz cream cheese, cut up

3 cups chicken broth

Garlic Powder (I didn't measure, just sprinkled over the top)

Parmesan Cheese for topping (optional)

DIRECTIONS:

Brown the sausage, drain the grease.

Put all ingredients in the crockpot.

 Cook on low for about 5 hours, stirring once in the middle so the melted cream cheese blends in.

Sprinkle with Parmesan Cheese, if desired, and enjoy!

Tortellini Tomato Soup

This is a nice little spin on plain old tomato soup, with only a little bit more effort. In fact, it is the only way we eat tomato soup in our house anymore.  Delicious paired with grilled cheese! 

INGREDIENTS:

2 cloves of garlic, minced

2 Tablespoons Olive Oil

2 10.75 oz cans condensed tomato soup

2 Tablespoons tomato paste

3 cups Chicken stock

1 cup milk

4 oz cream cheese, cut up

1 teaspoon onion powder

1 Tablespoon Italian Seasoning

1 9oz package cheese filled tortellini

salt and pepper

DIRECTIONS:

Saute garlic in the olive oil over medium heat for a couple of minutes.

Add remaining ingredients except tortellini. Mix well and bring to a simmer.

After it is simmering, add tortellini and simmer until tender (follow package directions). Season to taste with salt and pepper. Enjoy!

Lemon Dill Chicken

When our oldest boy was younger, this was the only chicken he would eat. If I made a different flavor, I had to make the lemon dill sauce to pour over his or he wouldn't eat it.

INGREDIENTS:

1/4 cup butter or margarine

6 boneless skinless chicken breast halves

1/2 cup chic
ken broth

1/2 teaspoon dried dill weed

1 Tablespoon lemon juice

1/4 teaspoon salt

2 green onions, sliced

DIRECTIONS:

Melt the butter in a skillet over medium-high heat. Cook chicken in butter until light brown, turning once.

 

 

Meanwhile, mix broth, dill weed, lemon juice, and salt.  Pour over chicken once its browned.

Heat to boiling. Reduce heat and cover. Simmer 10-15 minutes, until no pink.

Remove chicken. Heat sauce to boiling, for about 3 minutes. Pour over chicken and sprinkle with the green onions. 

 

 

Crockpot Bacon Cheeseburger Soup

This consistency of this is similar to potato soup, but the taste is a lot different!

INGREDIENTS:
1 lb ground beef
1/2 large onion, chopped
black pepper
32 oz Chicken Broth
32 oz bag frozen Ore Ida hash browns
16 oz Velveeta, cubed 
14.5 oz can petite diced tomatoes
small can diced green chilies
3 oz bag bacon bits (the real bacon kind, not imitation), plus more for topping if desired
8 oz cream cheese, room temp and cut into smaller sections
french fried onions for topping, optional

DIRECTIONS:
Brown ground beef along with onion in skillet. Season with black pepper. Transfer to crock pot when done.
Add the chicken broth, hash browns, velveeta, tomatoes, green chilies, and bacon bits to crock pot. Cook on low for about 5 hours, stirring a few times to prevent cheese from settling at bottom.
Add cream cheese. Cook on low for another 30-60 minutes.
Serve with desired toppings. Enjoy!

Crockpot Chicken Tortilla Soup

This is the only tortilla soup I have ever had, so I can't say how it compares to others. All I know is I love this one!

INGREDIENTS:
1 lb boneless skinless chicken breast (can still be frozen)
15 oz can whole peeled tomatoes, smashed
10 oz can enchilada sauce
1 can black beans, drained and rinsed 
4 oz can chopped green chilies
1 medium onion, chopped
2 cloves garlic, minced
2 14.4 oz cans chicken broth
10 oz pack frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1 bay leaf
Salt and Pepper (I don't measure these, just do what seems good to me)
6 corn tortillas (this is optional, you can just use tortilla chips)
vegetable oil or cooking spray (only needed if using tortillas)
Sour cream and shredded cheese for toppings

DIRECTIONS:
Throw everything (except tortillas and oil) into crock pot. Cook on low for 6 hours.
Remove chicken, shred, and put back in crock pot. Cook additional 2 hours.
Brush both sides of tortillas with vegetable oil (or spray with cooking spray). Cut into strips (a pizza cutter works awesome!). Bake about 10 minutes in 400F oven, turning over half way.

Serve soup with tortilla strips, sour cream, and cheese.

adapted from HERE

Crockpot Ham and Potato Soup

Really quick to throw together and very yummy! Can also be made without the ham (thats actually how I made it the first time and it was just as good).

INGREDIENTS:
32 oz bag frozen hash brown (like Ore Ida shredded has browns)
3 14oz cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/4 tsp black pepper
1.5-2 cups cooked ham, diced (I didn't measure, I just used up our leftover Easter ham)
8 oz cream cheese

DIRECTIONS:
Put all ingredients except for ham and cream cheese into the crock pot. Cook on low for about 6 hours. Add in the cream cheese (room temp or warmed up in the microwave so it melts better) and ham. Continue to cook on low for another hour. Serve with cheese, sour cream, bacon bits, or whatever else sounds good!

Black and White Bean Turkey Chili

This chili has a little bit of kick to it, but not too bad. My boys, ages 3 and 4, both gobbled it up (and they normally just complain about things with beans).  

INGREDIENTS:
1 lb ground Turkey
1/2 cup chopped onions
2 cans Great Northern Beans (drained, not rinsed)
1 can black beans (drained and rinsed)
8 oz garlic chili pepper cheddar cheese, cubed
1 cup frozen corn
1/2 cup medium salsa
1 cup chicken broth
1/2 teaspoon ground cumin
4oz can diced green chilis 

DIRECTIONS:
Cook onion and turkey in skillet until browned.
Put rest of ingredients in a large pot. Add meat & onion when they ready. Simmer over low heat 25-30 minutes.

NOTES:
I intended to use jalapeno cheddar cheese but, as usual, the commissary caused me to changed my plans. The chili was still delicious but any sort of cheese with spice would be good too, I think. I have never seen this cheese any where else (although, I admittedly have never looked, so maybe its more common than I realize.)