Make the best yet easiest crockpot Italian Tortellini Soup

Edited by Maria, Eng, Rebecca M., Anonymous and 2 others

RafahPerlado tortellini.jpg

Italian tortellini soup is a creamy soup that is the perfect ending to a busy day. It is lovely with garlic toast, and leftover chicken can be added to this dish. The best part is the crock pot does all the work for you, and it is better than take out!

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Ingredients:

  1. 1
    1 bag of frozen tortellini
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  2. 2
    1 small bag of fresh spinach
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  3. 3
    2 cans of Italian style diced tomatoes
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  4. 4
    1 box or 4 cups or vegetable broth
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  5. 5
    1 block of cream cheese, cut in cubes
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  6. 6
    1 bunch green onions
    RafahPerlado ingtor.jpg
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Equipment

  1. 1
    Colander
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  2. 2
    Crock pot
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  3. 3
    Chopping board
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  4. 4
    Knife
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Procedure

  1. 1
    Place fresh spinach in a colander, wash leaves thoroughly and remove stems.
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  2. 2
    Pour vegetable broth, onion, and diced tomatoes into crock pot.
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  3. 3
    Place cream cheese in broth mixture and stir to separate cubes.
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  4. 4
    Add tortellini and stir to mix ingredients.
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  5. 5
    Cover and turn crock pot to low setting for six hours.
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Tips Tricks & Warnings

  • You can add any number of different vegetables and pastas to this soup and you will still come out with great results. For a different twist, try using cheese or meat ravioli instead of tortellini. No matter what kind of soup you like, having a warm meal ready for you when you get home is a wonderful feeling.

Homemade Tortellini

Ingredients

  1. 1
    2 cups of all purpose flour
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  2. 2
    2 eggs
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  3. 3
    1 egg yolk
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  4. 4
    3 tablespoons olive oil
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  5. 5
    2 tablespoons of ice cold water
    RafahPerlado hmtort.jpg
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Procedure

  1. 1
    Place the all purpose flour in a large mixing bowl, make a well in the center.
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  2. 2
    In a separate bowl, whisk together the eggs, egg yolk and olive oil.
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  3. 3
    Pour into the well of all purpose flour.
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  4. 4
    Mix with your clean, bare hands.
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  5. 5
    Add 1 tablespoon of ice cold water at a time.
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  6. 6
    Mix until it forms a ball of dough.
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  7. 7
    Flour your work space where you will knead the dough.
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  8. 8
    Knead it until it is well incorporated.
    Poke the dough with your finger, and if it bounces back, the dough is good to go.
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  9. 9
    Wrap in cling wrap and let it rest for 30 minutes.
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  10. 10
    Cut the dough into four equal parts.
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  11. 11
    Flatten the part of the dough and pass it through a pasta roller, starting from number 7 to number 3 (thickness).
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  12. 12
    Cut a square approximately 3 by 3 inches.
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  13. 13
    Place the filling of your choice.
    It could be meat, vegetables or cheese.
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  14. 14
    Dab the edges with beaten egg, which will act as a glue.
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  15. 15
    Fold over and press down to seal.
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  16. 16
    Let the two point ends meets, then overlap and seal with the egg wash.
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  17. 17
    Place on a tray or plate.
    Let it sit for 10 minutes before cooking.
    RafahPerlado hmTor.jpg
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Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to what you prefer.

The pictures are just sample photos on how to execute certain procedures.

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Article Info

Categories : Appetizers & Finger Foods

Recent edits by: Rafah Perlado, Anonymous, Rebecca M.

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