Recipe: Creamy Tortellini Soup

This was way rich and creamy. It’s pretty much the simplest type of tortellini soup you can make along with the “Alfredo mix” packet, I wish I knew what was in them so I could just replicate it with real food. Maybe next time.

Creamy Tortellini Soup
Serves 4
  1. 1 envelope alfredo sauce mix
  2. 4 cups water
  3. 2 cups vegetable broth
  4. 1 1/2 cups sliced fresh mushrooms
  5. 1 chopped onion
  6. 3 cloves garlic, minced
  7. 1/2 teaspoon dried basil
  8. 1/2 teaspoon died oregano
  9. 1/8 teaspoon cayenne pepper
  10. 8 ounce package dried cheese tortellini
  11. 1 can evaporated milk (12oz)
  12. 6 cups fresh baby spinach leaves
  13. pepper, salt, parmesan for topping
  1. Place dry sauce mix in 4-quart slow cooker then 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.
Mab Made Food

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