Crockpot Challenge: Day 20

Well hello there! Miss me? I missed you:) Today's recipe is from my childhood friend, Deana. I don't have a lot of memories without her and one other family. Her younger sister and I actually took turns spending the night at each other's houses for something around two weeks straight... I was always jealous because there were three girls in that house and I wished I had sisters.

Tomato Florentine - you will need:

3 cups chicken broth
2 (14.5 oz) cans diced tomatoes with basil, oregano, and garlic
1 (15 oz) can tomato sauce
1 (10 oz) package frozen chopped spinach, thawed and drained
1 cup chopped onion
1 1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 (9 oz) package refrigerated cheese-filled tortellini (wheat okay & freezer section kind okay)

Combine the first eight ingredients in the crockpot. Cover and cook on LOW for 5.5 hours. Add tortellini and cook on LOW for 30 more minutes.

Garnish with Parmesan cheese if desired. Ya'll this soup was sooooo good. She told me it would be but you know I'm a skeptic. John really liked it too and that is saying something since it doesn't have any meat. I'm serving the leftovers to my besties tomorrow!




I didn't have any garlic so I added garlic salt and I just realized that it only calls for one cup of chopped onion and I added the whole darn thing. My bad. You will love this soup. Trust me. So get going and make yourself some and let me know how it turns out!!!

Coming up this week: beef tips & rice and three bean & barley soup! Maybe one of your recipes if you want to send one this way: meredithtemplin(at)yahoo(dot)com.