Spinach Mushroom Tortellini Soup

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.