At the dinner table last night my youngest looked at the tortellini and said, 'What ARE these?' And my oldest replied, 'It's pasta filled with cheese, Christopher,' in that older sibling tone that means don't ask questions just eat it.
So here is the original recipe from the blog My Favorite Things. Also, I totally doubled this and it worked beautifully (yay leftovers)! Oh, and one more thing. I also tried a chicken gnocchi soup last week and while I enjoyed the different texture, it had a similiar flavor and the pasta did not hold up as well as a leftover. The tortellini soup was by far the bigger hit.
Ingredients:
1-1 1/2 - 2 ounce envelope white sauce mix (I used hollandaise)
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)
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.
Recipe shared from: http://www.bhg.com/recipe/soups/creamy-tortellini-soup/
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