Creamy Tortellini Soup
Ingredients
- 1.5 ounce white sauce mix Alfredo or Four Cheese
- 4 cups water
- 14 ounce vegetable broth
- 1.5 cups sliced fresh mushrooms
- 0.5 cup chopped onion
- 3 cloves garlic minced
- 0.5 teaspoon dried basil crushed
- 0.25 teaspoon salt
- 0.25 teaspoon dried oregano crushed
- 0.125 teaspoon cayenne pepper optional
- 12 ounce dried cheese tortellini
- 12 ounce evaporated milk I use fat free
- 6 cups fresh baby spinach leaves or torn spinach
- to taste ground black pepper optional
- to taste finely shredded Parmesan cheese optional
Instructions
- 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.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
- Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
- Stir in evaporated milk and fresh spinach and cover and simmer for 15 minutes.
- If desired, sprinkle individual servings with black pepper and Parmesan cheese.
