Soup - Creamy Tortellini Soup

By á-47

Ingredients

• 1 - 1.8 oz. envelope white sauce mix
• 4 cups water
• 1 14-oz. can vegetable broth
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 tea. dried basil, crushed
• 1/4 tea. dried oregano, crushed
• 1/4 tea. salt
• 1/4 tea. cayenne pepper
• 1 7 to 8 oz. package dried cheese tortellini (about 2 cups)
• 1 12 oz. can evaporated milk
• 6 cups fres hbaby spinach leaves or torn spinach
• Parmesean cheese

Preparation

Step 1

Place dry white sauce mix in a 3 1/2-4 qt. 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 5-6 hours or on high heat setting for 2 1/2 -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.

If desired, sprinkle individual servings with black pepper and Parmesan cheese.

Makes 4 servings