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Creamy Slow Cooker Tortellini Soup*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Crock Pot Cooking
Main Dishes
Soups