Creamy Cheese Tortellini with Spinach, Tomatoes, and Pesto

My boyfriend, Matt, is a large human being. As a 6’5″, 300-pounder who trains strongman events with what is known as the ‘meat crew,’ my extensive list of kale salads doesn’t cut the mustard in feeding that guy. I’m committed to make sure he eats as healthy as possible, but considering his 4,000-calorie and 300 grams of protein a day diet, feeding him can be exhausting, to say the least. Unfortunately I loathe the crockpot, which would probably be the easiest way to deal with this scenario. Give me a dutch oven and I can braise anything to almost perfection. But as a cooking vessel, the crock pot makes no sense to me and I promise to ruin everything I put in there, without fail – except this. Thank you Facebook for another fad recipe that turned out to be a winner that can satisfy a strongman.

NOTE: This recipe has been altered from the original to add protein and more flavors, but can easily be served as a vegetarian meal.

spinach_tortellini_crockpotRECIPE: Creamy Cheese Tortellini with Spinach, Tomatoes, Sausage & Pesto

  • 1 bag of frozen cheese tortellini
  • 1 bag of fresh spinach
  • 2 cans of organic diced tomatoes, drained
  • 1 block of cream cheese, cubed (Greek style for extra protein, if you can find it)
  • 1/2 cup prepared pesto (I usually have leftover pesto in my fridge, or you make it fresh or buy it)
  • OPTIONAL 1 lb. of sausage, cooked (ground or cut links, pork, turkey, chicken, italian, plain or seasoned – your choice)
  • box (or 4 cups) organic vegetable or chicken stock

cheese_tortelliniDIRECTIONS:
Put all ingredients in crock pot and cook on low for 4-6 hrs. Check tortellini after 3 hours to see if it’s finished, and keep your eye on the consistency of the sauce. Add a little more stock if it gets too thick before the tortellini is done cooking. Enjoy!

*Images by Little Fellow and Tawna Allred

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