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Creamy Tortellini Soup

Makes: 4 servings
Prep 20 mins Cook 5 hrs to 6 hrs  (low) or 2-1/2 to 3 hours (high)
Creamy Tortellini Soup
Ingredients
  • 1 1 1/2 - 2  ounce envelope  white sauce mix
  • 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 - 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.

Nutrition Facts (Creamy Tortellini Soup)
  • Servings Per Recipe 4,
  • cal. (kcal) 450,
  • Fat, total (g) 18,
  • chol. (mg) 34,
  • sat. fat (g) 7,
  • carb. (g) 53,
  • fiber (g) 2,
  • pro. (g) 22,
  • sodium (mg) 1710,
  • Percent Daily Values are based on a 2,000 calorie diet

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