This Creamy Tortellini Soup is packed with fresh spinach, mushrooms, and onions, and the best part is that it's all made in your slow cooker.
Prep Time 10 minutesminutes
Cook Time 4 hourshours10 minutesminutes
Total Time 4 hourshours20 minutesminutes
Servings 121 cup servings
Calories 162kcal
Author Sandra
Ingredients
1.5ounceenvelope white sauce mixAlfredo or Four Cheese
4cupswater
14ouncecan vegetable broth
1 1/2cupssliced fresh mushrooms
1/2cupchopped onion
3clovesgarlicminced
1/2teaspoondried basilcrushed
1/4teaspoonsalt
1/4teaspoondried oreganocrushed
1/8teaspooncayenne pepperoptional
12ouncepackage dried cheese tortellini
12ouncecan evaporated milkI use fat free
6cupsfresh baby spinach leaves or torn spinach
ground black pepperoptional
finely shredded Parmesan cheeseoptional
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.