Creamy Slow Cooker Tortellini Soup
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- 1 1/2 ounce(s) White sauce mix
- 4 cup(s) water
- 1 can(s) vegetable broth 14 oz
- 1/2 cup(s) onion chopped
- 3 clove(s) garlic minced
- 1/2 teaspoon(s) dried basil crushed
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) dried oregano crushed
- 1/8 teaspoon(s) cayenne pepper
- 8 ounce(s) dried cheese tortellini
- 12 ounce(s) evaporated milk
- 6 cup(s) fresh baby spinach leaves or torn spinach
- ground black pepper
- parmesan cheese shredded
- 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.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.
This recipe is a personal recipe added by Supermom7738 and has not been tested or endorsed by MyRecipes.
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Creamy Slow Cooker Tortellini Soup Recipe at a Glance
- COURSE: Soups/Stews