I like to keep my kitchen cool in the summer. How about you? When you crank up the oven, does your kitchen seem too hot to endure?
Remember the girls’ trip with my high school friends? Mel, who raised three strapping athletes, made this stew for us one night on our trip this year.
Doesn’t it look delicious? It is!
Adding spinach for a health boost is something I like to do whenever possible.
I made this recipe for our Father’s Day meal since HH loves pasta. I added bowls to My Family’s Favorite Tablescape Ever for the stew, and we ate salad and toasted bread (for sopping that creamy sauce!).
To begin, melt a block of cream cheese into chicken broth in a crock pot.
After the block has softened, whisk until dissolved.
Add all other ingredients (except tortellini), and cook a few hours on low. An hour and a half before serving, add cheese-filled tortellini.
I call it a company-worthy recipe.
- 1 pound ground spicy Italian sausage, browned and drained
- 2 15-ounce cans of dices tomatoes (I used fire roasted for one can)
- 32 ounces of chicken broth
- 8 ounce block of cream cheese
- 2 handfuls of fresh spinach
- 1 pound of frozen tortellini
- 1 tablespoon each of dried basil and oregano
- Salt and pepper to taste
- Put chicken broth and cream cheese in crock pot on high. Heat until cheese is melted. Whisk until smooth.
- Add all other ingredients except tortellini and turn crock pot on low, simmering for several hours. (Don't add tortellini yet because it will become too soggy.)
- Add tortellini 1-1/2 hours before serving and continue cooking on low.
- Serve with salad and crusty French bread (for sopping the delicious cream sauce).
Thank you, Mel. Your tortellini stew is wonderfully tasty – and especially easy in a crock pot. No hot kitchen here!
How do you keep your kitchen cool during summer? Any secrets you have to share?
Sharing with Metamorphosis Monday.