Creamy Tortellini Soup
Ingredients:
- 1package of white gravy mix
- 4cups water
- 114 ounce can vegetable broth
- 1 1/2cups sliced fresh mushrooms
- 1/2cup chopped onion
- 3cloves garlic, minced
- 1/2teaspoon dried basil, crushed
- 1/4teaspoon salt
- 1/4teaspoon dried oregano, crushed
- 1/8teaspoon cayenne pepper
- 17 - 8 ounce package dried cheese tortellini (about 2 cups)
- 112 ounce can evaporated milk
- 6cups fresh baby spinach leaves or torn spinach
- Ground 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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