Creamy Tortellini Soup
Lauren Clark
ingredients
- 1 1.8-ounce envelope white sauce mix
- 4 cups water
- 1 14-ounce can vegetable broth
- 1 1/2 cups sliced fresh mushrooms
- 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 to 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)
directions
- 1
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.
- 2
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.
- 3
3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
- 4
4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese.
Source: Lauren Clark
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