Creamy Tortellini Soup


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.

Prep Time:
20 mins
Cook Time:
5 hrs
Total Time:
5 hrs 20 mins


  • 1 1.5-2 ounce envelope white sauce mix

  • 4 cup water

  • 1 14 ounce can vegetable broth

  • 1 ½ cup sliced fresh mushrooms

  • ½ cup chopped onion

  • 3 cloves garlic, minced

  • ½ teaspoon dried basil, crushed

  • ¼ teaspoon salt

  • ¼ teaspoon dried oregano, crushed

  • teaspoon cayenne pepper

  • 1 7-8 ounce package dried cheese tortellini (about 2 cups)

  • 1 12 ounce can evaporated milk

  • 6 cup fresh baby spinach leaves or torn spinach

  • Ground black pepper (optional)

  • Finely shredded Parmesan cheese (optional)


  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.

    Creamy Tortellini Soup
    Andy Lyons

Nutrition Facts (per serving)

450 Calories
18g Fat
53g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 450
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 1710mg 74%
Total Carbohydrate 53g 19%
Protein 22g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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