This recipe is super simple and now that the temperature has (finally) dipped into winter territory, this soup is sure to warm your bones!
Spinach Mushroom Tortellini Soup
1 envelope white sauce mix
4 cups water
1 14 oz. can vegetable broth
12 oz mushrooms, minced
1 small onion, minced
3 cloves garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 7-8 oz. package dried cheese tortellini
1 12 oz. can evaporated milk
6 cups fresh baby spinach, roughly chopped
ground black pepper to taste
shredded Parmesan cheese to taste
- Place dry white sauce mix in a 3 1/2 to 4 quart crock pot. Gradually add the water to the white sauce mix and stir until smooth. Stir in broth, mushrooms, onion, garlic, basil, oregano, and cayenne pepper.
- Cover and cook on low heat for 5 to 6 hours or on high heat for 2 1/2 to 3 hours.
- Stir in dried tortellini, evaporated milk, and fresh spinach. Cover and cook on low heat for 30 minutes to 1 hour (check firmness of pasta at 30 minute mark to make sure it is not overdone).
- Sprinkle individual servings with black pepper and Parmesan cheese.