Sunday, June 30, 2013

Slow Cooker Creamy Spinach and Tortellini Soup

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I love the soup in the fall…okay I love this soup ANY time of year. Summertime in Florida is hot & humid, but on a rainy day with the AC cranked up, this soup makes escaping the heat of the evening heavenly.

There’s not much prep work with this recipe. It’s simple and easy. It’s delicious. I never liked mushrooms until I had them in this soup. It just makes everything taste great. I love pairing it with a simple Sauvignon Blanc as the icing on this entrée cake. This is one you have to try. 

It tastes as good as it looks

Slow Cooker Creamy Spinach and Tortellini Soup


1-1 1/2 - 2 ounce envelope white sauce mix (I used alfredo sauce mix)
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)


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.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Sauvignon Blanc $2.99 at Trader Joes

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