White sauce mix and dried tortellini make this satisfying soup extra easy; stirring in the spinach at the last minute gives it fresh-from-the garden flavor.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 3 Hours
- 1 (1.8 ounce) envelope white sauce mix
- 4 cups water
- 1 (14-ounce) can vegetable broth
- 1½ cups sliced fresh mushrooms
- ½ cup chopped onion
- 3 cloves garlic, minced
- ½ tsp dried basil, crushed
- ¼ tsp salt
- ¼ tsp dried oregano, crushed
- 1/8 tsp cayenne pepper
- 1 (7 to 8 ounce) package dried cheese tortellini (about 2 cups)
- 1 (12-ounce) can evaporated milk
- 6 cups fresh baby spinach leaves or torn spinach
- Ground black pepper (optional)
- Finely shredded Parmesan cheese (optional)
How to Make It
- Place dry white sauce mix in a 3½ 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 2½ 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 spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.