
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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I used cream soup mix and chicken stock. It was awesome!! I also put it in air lock bags, single serve size, in the freezer and it was great.
2/1/2010 03:44:32 PM Report AbuseI used cream soup mix and chicken stock and it was awesome. I also froze it in air tight bags, so we can just heat and eat. Its really great that way
2/1/2010 03:41:24 PM Report AbuseAbsolutely love this recipe. I have made it 5 times now and my whole family loves it...especially my husband who hates soup! I cook it on high. (Only cook tortellini for 30 min., otherwise it starts to fall apart). Fabulous with baby portobella mushrooms. I will probably try chicken stock next time and take the advice of others.
1/11/2010 07:53:57 PM Report AbuseThis was very good after I changed a few things, I used chicken stock instead for more flavor, and instead of white sauce I used garlic sauce mix. My family loved it and ate it all up!
12/30/2009 02:44:44 PM Report AbuseI agree w/ starstruck, I thought it may lack flavor so I sauteed the onions and mushrooms and used chicken stock, I also added diced sauteed chicken and additional fresh basil.
12/14/2009 12:27:45 PM Report Abuse