Appetizers / Soups / Salads

Creamy Tortellini Mushroom and Spinach soup (slow cooker) is for Dinner.

Creamy Tortellini Mushroom and Spinach soup (slow cooker) takes 10 minutes to prepare.

Creamy Tortellini Mushroom and Spinach soup (slow cooker) takes 480 minutes to cook.

Creamy Tortellini Mushroom and Spinach soup (slow cooker) makes 10 servings.

The ingredients for Creamy Tortellini Mushroom and Spinach soup (slow cooker) are:

2 packets white sauce mix (I used Knorr Garlic & Herb sauce mix)
3 cups Water
2 14oz cans vegetable broth
3 cups mushrooms
1 onion, chopped
1 tsp basil
1/2 tsp oregano
1 tsp cayenne pepper
2 20oz packs of cheese torellini
6 cups spinach leaves

Here is how you make Creamy Tortellini Mushroom and Spinach soup (slow cooker):

~Place white sauce mix in a large (6 quart or more) slow cooker.~Add water and sir until dissolved~Stir in broth, mushrooms, onion, garlic, and spices~Turn on slow cooker and allow to cook 5-6 hours on low, or 2.5- 3 hrs on high~Stir in dried tortellini. Cover and cook on low heat for 1 hour (or high heat for 45 mins)~Stir in evaporated milk and spiniach. Allow to cook 10- 15 mins.Serving Size: Makes 10-12 servingsNumber of Servings: 10Recipe submitted by SparkPeople user CHEMCHIC2006.

The nutritional information for Creamy Tortellini Mushroom and Spinach soup (slow cooker) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 525.9

• Total Fat: 16.3 g
• Cholesterol: 71.8 mg
• Sodium: 1,420.8 mg
• Total Carbs: 72.7 g
• Dietary Fiber: 3.3 g
• Protein: 24.0 g