This week I got to choose the meal from Dave's pinterest board,
I decided on Creamy Slow Cooker Tortellini Soup.
Firstly, I'd like to say that if you don't have some time to dedicate to this,
then you should probably wait until you do, to make it.
You need to be available to continue to add ingredients,
it's not a recipe where you just throw everything in the crockpot,
and it's done in a few hours.
I thought it was delicious, Dave also enjoyed it.
It's a great vegetarian recipe, that serves a good amount of soup.
I personally enjoy anything with fresh spinach, and mushrooms
so this was a win - win for me.
It was a decent meal for not a lot of money,
and it was perfect to have on a cold winter night like yesterday.
Creamy Slow Cooker Tortellini Soup
Ingredients
- 1 - 1 1/2 - 2 ounce envelope white sauce mix (If you can't find this, country gravy works too.)
- 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 or torn spinach
- Ground black pepper (optional)
- Finely shredded Parmesan cheese (optional)
Preparation
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.
Yields ~ 4 Servings
Original Pinterest Post: [http://pinterest.com/pin/91409067408936370/]
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