Vegetarian

Slow Cooker Mushroom and Cheese Tortellini Soup is for Dinner.

Slow Cooker Mushroom and Cheese Tortellini Soup takes several minutes to prepare.

Slow Cooker Mushroom and Cheese Tortellini Soup takes several minutes to cook.

Slow Cooker Mushroom and Cheese Tortellini Soup makes 4 servings.

The ingredients for Slow Cooker Mushroom and Cheese Tortellini Soup are:

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)

Here is how you make Slow Cooker Mushroom and Cheese Tortellini Soup:

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.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SLAYBELLE.

The nutritional information for Slow Cooker Mushroom and Cheese Tortellini Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 299.7

• Total Fat: 11.0 g
• Cholesterol: 49.4 mg
• Sodium: 566.6 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 1.3 g
• Protein: 14.4 g

The dietary needs meet for Slow Cooker Mushroom and Cheese Tortellini Soup is Vegetarian