Creamy Slow Cooker Tortellini Soup

Happy Tuesday y'all!

My mom and I tried this yummy recipe we found on Pinterest, and I thought I'd share!


Creamy Slow Cooker Tortellini Soup

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)

Directions:

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.

(Note: My mom and I couldn't find said "white sauce mix" so we used this. It was white and had tortellini in the picture.)

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

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

It was yummy and super easy!

Great after a long day when you don't want to come home and have a bunch to do to get dinner ready!

Enjoy!

Recipe shared from: My Favorite Things