Take-out Tuesday, Soup & Swirls

How about a tummy pleasing
Slow cooker Spinach & Artichoke Tortellini Soup
with a side of tasty prosciutto swirls?
Yes please!

Let’s start with the soup

Instead of cooking the onions in a skillet,
I decided to try using the slow cooker

Turn the slow cooker on high and add the butter
It will melt while you’re chopping the onion
Put the chopped onion in the slow cooker, season and replace lid
Cook for 3 hours, stirring every hour*
*for other options see note right before the recipe

After 3 hours, the onions will be golden and caramelized

Turn the slow cooker down to low and add broth,
chopped artichoke hearts, minced garlic
and part of the Parmesan cheese
Note: You can refrigerate the soup for finishing later at this point if desired. I cooked the onions in the morning while I was home, then refrigerated the mixture after adding the broth, artichokes, garlic and cheese and finished cooking it later in the afternoon
Proceed to cook the broth artichoke mix on low for 3 hours

Stir in cream cheese and let cook for another hour, then
add the tortellini, Italian blend cheese and spinach

Cook for 1 final hour

Stir and serve topped with additional Parmesan cheese

This recipe is adapted from Closet Cooking
click here to see stove top instructions to prepare the soup in 30 minutes

Spinach, Artichoke & Tortellini Soup
Equipment
- slow cooker
Ingredients
- 2 tablespoons butter
- 1 large sweet or yellow onion
- 2 tsp minced garlic
- salt and pepper to taste
- 4 cups vegetable broth or chicken broth
- 1 14 ounce can artichoke hearts, coarsely chopped
- 9 ounces cheese tortellini gluten free for gluten free
- 8 ounces cream cheese room temperature
- 1 1/2 cups grated Italian blend cheese
- 1/2 cup finely grated Parmesan
- 1/2 bag baby spinach coarsely chopped
Instructions
- Put butter in slow cooker and turn to high.
- Chop onion and add to slow cooker. Season with salt and pepper. Cook on high for 3 hours, stirring every hour or so.
- After 3 hours the onions will be caramelized.
- Stir in 2 tsp minced garlic and add broth. Drain artichoke hearts and chop. Add to broth.
- Cover and refrigerate at this point to finish later or the next day if desired, or proceed with cooking.
- Turn heat to low and cook for 3 hours
- Stir in cream cheese and cook another hour.
- Stir to blend in cheese then add spinach, grated Italian blend and tortellini. Cook one more hour.
- Stir and serve with additional grated Parmesan.
Notes
While the soup is cooking you can prepare the swirls

I used Pillsbury Thin Crust pizza dough in a can,
or you can also use a crescent roll dough sheet,
or any raw pizza dough and adjust the cooking time

Unroll the dough onto a sheet of parchment paper
Layer the prosciutto and salami on dough
and cover with grated Italian cheese

Roll into a log~
I rolled it from the short side for 10 big slices,
or you can roll it from the long side for 14-16 smaller slices

Wrap the log in the parchment paper it was on and
put it in the refrigerator for at least 30 minutes**
or for up to 24 hours
**this makes slicing easier
When ready to bake,
slice the dough and place the slices back onto the parchment paper
and put it on a baking sheet

Make the sauce by combining melted butter,
mustard, Worcestershire sauce, and brown sugar
and pour over slices

Bake until dough is golden

Serve warm or at room temperature


Prosciutto Swirls
Equipment
- parchment paper
Ingredients
- 1 can thin crust pizza dough or crescent roll dough
- 3 oz prosciutto slices
- 16 slices hard or Genoa salami
- 2 oz Italian blend shredded cheese
- 1/4 cup unsalted butter
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 Tbsp brown sugar
Instructions
- Unroll dough onto a large piece of parchment paper
- Place an even layer of prosciutto pieces on dough
- Top with overlapping salami slices
- Sprinkle with cheese
- Roll up dough, beginning with short side for 8-10 large slices or long side for 14-16 smaller slices. Wrap dough in the parchment paper and place in the refrigerator for at least 30 minutes or up to 24 hours
- Cut into slices and place slices back on the parchment paper and put paper on a baking sheet
- Melt butter and stir in Worcestershire sauce, mustard and brown sugar
- Pour slowly over slices
- Bake at 375 degrees for 15-20 minutes until golden. Serve warm or at room temperature
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Love Your Creativity
What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
Oh My Heartsie Girl / Turn About Tuesday
Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators
Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things
Looking forward to making the soup! Thank you for sharing another great recipe.
Thank you Ann, I hope you enjoy!
A quick and delicious meal! I love esp. those swirls…a brilliant idea of using ready made pizza dough.
Thank you Angie, we had it 2 nights in a row!
I love soup anytime, but especially in autumn. This really looks delicious and I think I will add it to my must make soups for the upcoming season. Happy Tuesday, Jenna!
Thank you Pam, it is a yummy soup!
Those swirls would be a great appetizer for a party! And the soup sounds perfect for a fall supper.
Thank you Jenna!
Yes, the swirls make a great and quick appetizer, and good for dunking in soup too 🙂
It’s getting to be that time of the year – we’ll soon have cozy soup weather. This has all of my favorite things! And onions in the crock pot? How clever.
Thanks Leslie Anne, try the crock pot onions, much better than standing over them for 30 minutes!
Again, you have made me want to just move in with you – this all looks delish, especially the swirls!
haha, thanks Patti!
What a scrumptious looking meal! I adore soup, and we have it quite often in the fall and winter. I can’t wait to try this recipe. Thanks for sharing. Have a wonderful day, Jenna!
Thank you Shannon, this is a new favorite soup!
Both of these recipes look delicious! I do love a good crockpot soup recipe. I’m wondering, because I don’t have fresh, if I could use frozen spinach here. Otherwise I have all of the other ingredients.
I don’t see why not, just thaw it and drain it really well, thanks Pattie!
A fabulous combination of flavors.
Thank you Bernadette!
That sounds really good and a hearty too, Jenna! I like your stopping point for the soup….with adding the broth and other elements, it helps cool the onion mixture, and also helps all the flavors meld before putting on the heat again. Thanks!
Thank you Rita! The soup is my new favorite!
Yum Jenna! I especially love those Prosciutto Swirls! ♥
Thanks Mary, I will be making both again soon!
Mmmmm the soup and swirls sound like the perfect Fall combo. Thanks as always, Jenna. I need to get some tortellini and I’ll be set!
Thank you Kitty, I hope you enjoy!
Sounds like a very hearty meal! Bring on fall:@)
Thanks Lynn! We had a tiny dose of cool last week, but it’s supposed to be 95 today 😅 !
One thing I really look forward to about fall is soup. Your soup looks delicious and easy enough to make. But, those swirls, ohhhh my! Yum all around……..
Thank you Emily, they are both yummy, and the swirls are so easy to make!
It’s getting to be soup season here. And those proscuitto swirls look to die for — really tasty!
Thanks Jeanie! The swirls would make a great app for your Corkers!
Savory recipes for this time of the year!
Thank you Mary, I really enjoyed the soup, will be making it again soon!
I don’t know which sounds the more delicious. Your idea of serving them together takes care of that!
Thanks so much Linda, I will be making them both again soon!
Jenna, I love soup – I grew up with it for lunches as a child and still love it to this day! Any and all of them. This looks fabulously yummy and your prosciutto swirls add the perfect touch! Pinned! Have a great week and I hope, hope, hope that you are not in Ian’s path!
Thanks Kim, I love soup too, and this is my new favorite! No, we aren’t in Ian’s path thank goodness, but I am praying for those who are, it’s not going to be good…