Creamy Slow Cooker Tortellini Soup


1-1½- 2 ounce envelope white sauce mix
4cups water
1-14 ounce can vegetable broth
cups sliced fresh mushrooms
½cup chopped onion
3cloves garlic, minced
½teaspoon dried basil, crushed
¼teaspoon salt
¼teaspoon dried oregano, crushed
teaspoon cayenne pepper
1- 7or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)


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.