Spinach Mushroom Tortellini Soup

Sunday, January 6, 2013

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

  1. 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.
  2. Cover and cook on low heat for 5 to 6 hours or on high heat for 2 1/2 to 3 hours.
  3. 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).
  4. Sprinkle individual servings with black pepper and Parmesan cheese.

2 comments:

Anonymous said...

Hello - what is white sauce mix?

Donna Walkush said...

If you go onto the mix aisle of your grocery store - the section with one million packets usually made by McCormick or Knorr, you should see one called white sauce mix.

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