When I was a teenager, my friend, Jean, became a Vegetarian. If I remember correctly, it happened while we were sitting on the beach at Robert Moses. She was reading a book about how the meat we eat is really processed. I don’t recall the name of the book, but I do remember her horrified face as she turned each and every page.
Years later, Jean invited me to a pot-luck dinner party. I had no idea what I was going to bring my Vegetarian friend until I came across this recipe for Creamy Tortellini Soup. This comforting soup is chock-full of mushrooms, fresh spinach and tortellini – and makes a perfect Vegetarian meal!
CREAMY TORTELLINI SOUP
Makes 4 servings.
Total Cook Time: 5 to 6 hours (low), plus 1 hour, or 2 1/2 to 3 hours (high), plus 45 minutes.
- *1.8-ounce envelope white sauce mix
- 4 cups water
- 1 can (14-ounce) vegetable broth
- 1 package (8 ounces) 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 package (7-8 ounces) dried cheese tortellini (about 2 cups)
- 1 can (12-ounces) evaporated milk
- 6 cups fresh baby spinach leaves
- Ground black pepper (optional)
- Finely shredded Parmesan cheese (optional)
Step 1: In a 3 ½ – 4-quart slow cooker, place dry white sauce mix. Gradually stir water into the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
Step 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.
Step 3: Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
Step 4: Stir in evaporated milk and fresh spinach. Ladle into bowls. If desired, sprinkle individual servings with black pepper and Parmesan cheese.
*This recipe can be found in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, or on the Better Homes and Gardens web site.
Thanks for reading,