Creamy Slow Cooker Tortellini Soup

Creamy Slow Cooker Tortellini Soup

Ingredients:
1–1 1/2 - 2 ounce envelope white sauce mix4 cups water1–14 ounce can vegetable broth1 1/2 cups sliced fresh mushrooms1/2 cup chopped onion3 cloves garlic, minced1/2 teaspoon dried basil, crushed1/4 teaspoon salt1/4 teaspoon dried oregano, crushed1/8 teaspoon cayenne pepper1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)1–12 ounce can evaporated milk6 cups fresh baby spinach leaves or torn spinachGround black pepper (optional)Finely shredded Parmesan cheese (optional)
Directions:
1.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.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2–1/2 to 3 hours.
3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

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