www.monthlymealplanner.com

Creamy Slow Cooker Tortellini Soup***
by MELISSA RODRIGUEZ
serves: 4
  http://myfavoritethings-miranda.blogspot.com/2012/03/creamy-slow-cooker-tortellini-soup.html
Ingredients:
  2 oz   envelope white sauce mix
  4 cups   water
  1 can   vegetable broth
  1 1/2 cups   fresh mushrooms
  1/2 cup   onion; chopped
  3 cloves   garlic
  1/2 tsp   basil
  1/4 tsp   salt
  1/4 tsp   oregano
  1/8 tsp   cayenne pepper
  8 oz   dried cheese tortollini
  12 oz   evaporated milk
  6 cups   fresh baby spinach
    pepper
    parmesan cheese
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.

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.