To be honest these are not my favorite pictures but this is one of my favorite meals so when I made it a few weeks ago I did a quick 10 minute shoot in my kitchen with some natural light so I could get the recipe on here to share with everyone.
Not only is this a favorite in my house, but it’s also versatile so you can make it a few different ways to fit your busy schedule and your taste. For me and my lack of patience, I make this on the stovetop which only takes a little over an hour or so from beginning to end, but it also can work in the crockpot.
Normally there would be more broth in the bowl but due to the fact that I was in quite a hurry and was trying to avoid my lens being fogged from reheating the soup, I photographed it cold/ at room temperature.
Ingredients you will need;
- 1 Large container of frozen tortellini (I use 3 cheese Buitoni)
- 4/5 slices of bacon, diced
- 1 Bag of spinach
- 2 Cans of Italian style diced tomatoes or 4 Roma Tomatoes
- Powder or liquid Chicken broth/stock
- 2 blocks of cream cheese
- Half of a large purple onion, diced
- Fiesta Fajita seasoning
- 2 Cloves of fresh garlic, minced
- Fill your large pot with water about halfway, once it comes to a slow boil, add 2 larege tablespoons of powdered chicken broth. (You can use Beef or Vegetable broth, I just prefer Chicken.)
- Cut the cream cheese into small cubes and add to the broth, stir until all of the cream cheese is dissolved, and blends with the broth.
- Add the rest of the ingredients to the broth and let simmer on low for 20 – 30 minutes, stirring frequently.
- Add your frozen tortellini and let simmer for another 15 minutes.
- Season to taste with the Fiesta Fajita seasoning.
I use a three-cheese bread freshly made from the bakery department at Kroger. It holds up well to the consistency of the broth and doesn’t dissolve and immediately get soggy when you dip it.