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Creamy Slow Cooker Tortellini Soup

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Creamy Slow Cooker Tortellini Soup 0 Picture

Ingredients

  • 1-1 1/2 - 2 ounce envelope white sauce mix
  • 4 cups water
  • 1-14 ounce can vegetable broth
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon cayenne pepper
  • 1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
  • 1-12 ounce can evaporated milk
  • 6 cups fresh baby spinach leaves or torn spinach
  • Ground black pepper (optional)
  • Finely shredded Parmesan cheese (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

Step 2

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Step 3

Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

Step 4

Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese.

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