This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.
Fall means comfort food
I absolutely love when there is a little bit of chill in the air! It gives me an excuse to make some yummy and filling soups and stews. A good soup does not need a ton of ingredients. Most of us are even busier than ever with work, school and after-school activities. So we still need easy, affordable and quick prep time! This recipe checks off all of those boxes.
College Inn Broth
Because this recipe uses only a handful of ingredients, it’s important that those ingredients have a lot of flavor. This recipe uses College Inn broth as a main ingredient! College Inn crafts a deeper, richer broth; because every detail matters. They carefully select the finest, all-natural chicken and farm-grown vegetables. Purposely blend the most flavorful herbs and spices and then finish with a long, slow simmer. The savory taste of College Inn broth is the detail that helps you make any dish and every meal scrumptious! Delicious is definitely in the details.
Start with a great base
Every great soup begins with a great base. Layer in your favorite veggies, meats and grains with College Inn broths and stocks for a flavorful bowl the whole family will love. I am adding just a few convenient items to make this a meal-type stew. You could serve it with a side salad and it’s perfect for your Meatless Mondays!
This stew can be prepped in less than 10 minutes. Any leftovers also freeze well. Or, if you are like me, you pop it in the fridge to have for lunch the next day. This stew is going to knock your socks off. It is so flavorful and the College Inn broth makes all the difference! If you decide to try out this recipe, show off your creation using #CollegeInnBroth in social media!
1 lb ground Italian sausage (sweet, mild or hot)
salt & pepper, to taste
1 (32 oz) carton College Inn Chicken Broth (plus more to thin stew, to preference, optional )
2 (14.5 oz) cans Italian-style diced tomatoes, drained
1 (8 oz) block cream cheese, cut into chunks
1 tbsp Italian seasoning
1 tsp garlic powder
1 (19 oz) bag frozen cheese tortellini
2 cups fresh baby spinach
shredded Parmesan cheese, for topping (optional)
Brown and crumble ground Italian sausage. Season with salt and pepper. Drain excess grease. Place cooked sausage into the bottom of a 4-quart crock pot.
Pour in College Inn Chicken Broth.
Add in Italian diced tomatoes. Then pour into crock pot. Top with chunks of cream cheese.
Sprinkle Italian seasoning and garlic powder onto soup mixture. Top with frozen cheese tortellini and baby spinach.
Cover and cook on low for 3-4 hours.
Uncover and stir well. If cream cheese isn’t fully melted, cover and allow to cook for additional 20 minutes. Also, at this point, if the stew is too thick for your preference, then pour in additional College Inn Chicken Broth until you reach desired thickness/thin-ness.
Then serve! Top with shredded Parmesan cheese (optional).
- 1 lb ground Italian sausage mild or hot
- salt and pepper to taste
- 1 32 oz container College Inn Chicken Broth
- 2 14.5 oz cans Italian-style diced tomatoes, drained
- 1 8 oz block cream cheese, cut into chunks
- 1 tbsp Italian seasoning
- 1 tsp garlic salt
- 1 19 oz bag frozen cheese tortellini
- 2 cups fresh baby spinach
- shredded Parmesan cheese for topping (optional)
- Brown and crumble ground Italian sausage. Season with salt and pepper. Drain excess grease. Place cooked sausage into the bottom of a 4-quart crock pot.
- Pour in College Inn Chicken Broth.
- Add in Italian diced tomatoes. Then pour into crock pot. Top with chunks of cream cheese.
Sprinkle Italian seasoning and garlic salt onto soup mixture. Top with frozen cheese tortellini and baby spinach.
- Cover and cook on low for 3-4 hours.
- Uncover and stir well. If cream cheese isn't fully melted, cover and allow to cook for additional 20 minutes.
- Then serve! Top with shredded Parmesan cheese (optional).