Yes. Yes times a thousand. I tried out this recipe today and it didn't disappoint one bit. I'm usually a little wary of making meals that include mushrooms (Ryan's not a fan unless they're stuffed with cream cheese and sausage or something). But I think this soup will go over well with him.
Pinterest is such a good tool. I've found I don't even google recipes anymore - I just head to my Pinterest page, and search it up. Thanks to that ritual of mine, I this recipe came into our kitchen this week. I tastes really wonderful with little crackers, and I'm sure just the same with toasted bread. You probably don't even have to serve this with a salad with all that spinach included, eh? Plus, I used chicken tortellini to get in our protein - I'm sure you could go meatless, as well, and go with the cheese-filled tortellini if that tickles your fancy.
Creamy Slow Cooker Tortellini Soup
Recipe originally Pinned from My Favorite Things
1-1 1/2 - 2 ounce envelope white 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 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.