Quick, Creamy Tortellini Soup with Vegetables. Delicious and Satisfying!

Since I began the hard-core real food traditional lifestyle, I pretty much make everything from scratch. I just feel like pre-made prepared and ready-to-eat foods are too iffy for me to eat on a regular basis. I mostly stay away from restaurants and foods that are packaged.

Unfortunately, that means cooking takes a little longer than it used to. Fortunately, I like a challenge and I like to cook, but I do still live in the 21^st century. I’m busy. I have a kid. I work. I can’t hang out in the kitchen all day, every day. So I am thankful for some easy, safe go-to foods that I can either make in advance or buy to use when I need something quick.

I figured quick and made at home is usually better than eating out, both economically and for my health. One thing I don’t make from scratch is pasta. I don’t eat it very often anyway, so when I want it, I just buy the best quality pre-made refrigerated pasta I can get: tortellini, ravioli or whatever strikes my fancy.

This quick, simple tortellini soup with veggies is one of my favorite go-to meals when I’m in a hurry and don’t have anything else ready (just finished the leftovers!) The tortellini can also be subbed for ravioli or whatever other pasta you like.

Ingredients:

• 3-4 cups broth
• 1 package of tortellini or other favorite pasta
• 2 cups fresh spinach
• 3 tomatoes, diced
• 4-8 oz crimini mushrooms, sliced
• 1 bar organic cream cheese, cut into cubes
• 1-2 t real salt (or to taste)
• black pepper

1. Heat the broth, tomatoes and cream cheese in the clay pot on “soup,” stirring until the cream cheese is well-incorporated into a creamy broth
2. Add the spinach and tortellini and cook for about 10 minutes on “soup”
3. Add salt to taste and sprinkle with black pepper