Crockpot Tortellini and Broccoli Soup

19 oz. bag frozen tortellini, I used 4 cheese

1 small bag spinach, optional

2 cans diced tomatoes, I used tomatoes with basil, oregano, and garlic

4 c. broth, I used vegetable, but can also use chicken or beef

3 cloves minced garlic

1 medium onion, chopped 

1 can mushrooms, fresh could also be used

Italian seasoning to taste

8 oz. block cream cheese, cubed, optional, I didn't use it--it doesn't dissolve well.

smoked sausage, diced, may substitite cooked ground beef, ground sausage, chicken strips, or meatballs

fresh or frozen broccoli, I used 1 bag of Birdseye steamfresh chopped broccoli

12 oz. can evaporated milk, optional

1/4 c. wondra flour, optional

Place liner in crockpot. Place all ingredients, except tortellini, broccoli, flour, and milk inside. Cook on low for 6-8 hours. After 6 hours, whisk to break up cream cheese, if using. Add tortellini and broccoli during last 45 minutes to 1 hour. Combine evaporated milk and wondra flour, then add to soup, if you want it to be a cream base soup, and to thicken it, during the last 30 minutes. Top with parmesan cheese to serve. Serve with Caesar salad and crusty bread. This is a delicious soup and there weren't many leftovers.

*other vegetables can be added if desired: diced carrots, celery, green peppers, etc..

1st pic: soup in crockpot, 2nd pic: soup with flour and milk added, 3rd pic: ready to eat!