A white sauce mix and dried tortellini make this satisfying soup recipe extra easy; stirring in the spinach at the last minute gives it fresh-from-the garden flavor.

Creamy Tortellini Soup

white sauce mix

water

vegetable broth

mushrooms

onion

garlic,

basil,

salt

oregano,

cayenne pepper

cheese tortellini (about 2 cups)

evaporated milk

baby spinach leaves spinach

black pepper (optional)

Parmesan cheese (optional)

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.


Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.


Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.


Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.


I intend to make this with all the recommendations being taken into consideration.  I am also planning to put chicken in it, being my family would disown me if i put a meatless dish down in front of them for dinner.  I am wondering if raw chicken would be ok(cook time is long enough) or if i should precook the chicken?  Suggestions?  Ya'll are great! Happy New Year~

I will make this again. I added some half and half in addition to the evaporated milk. I used Alfredo sauce mix because I couldn't find a white sauce mix. I also used frozen tortellini. My family loved it. I would recommend this to anyone who wants to make it.

I really enjoyed making this recipe. I did run into the same issue with finding the white sauce. I just made my own white sauce with butter, flour and milk and it worked out just fine. I did taste it halfway through cooking time and it did need more salt. It turned out creamy, I think because I made my own sauce. My family thought is was very good and I will make this soup again!

Saute the mushrooms, onion, and garlic in some butter first. You can easily make your own white sauce, but it's a matter of preference. Not hard stuff - do what's convenient for you.  As a general rule, I double seasonings for most slow cooker recipes. Also, I don't see why you shouldn't use cream, half-and-half, or whatever your heart desires at the end. Evaporated milk isn't necessary if you're not adding it at the beginning.

I was so excited to try this.  When I did, I was extremely disappointed.  It is bland and not at all creamy like I expected.  I had to add more oregano and basil towards the end, more 'white sauce' and tons more salt for this to not taste like watered down chicken broth.  I also added the evaporated milk at the same time as the tortellini, hoping it'd make it 'creamier'.  It did a bit, but it was still just 'blah'.

Can you use fresh Tortellini? Would this change the cooking time?

Loved this recipe! Don't know why there are so many haters, everyone in my family loooooves it!

Finding it impossible to find the white sauce mix.  Any suggestions on a substitute?

Toss your favorite Italian ingredients in a slow cooker and forget it. The secret to this make-ahead dinner is the just-right combo of fresh and prepped ingredients. Get the details!

creamy tortellini soup

Prep Time: 20 minutes

Cook Time: 5 hours

Total: 5 hours, 20 minutes

Author : Better Homes & Gardens

Ingredients

Instructions

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