Slow Cooker Tortellini Soup

There is nothing quite like a comforting soup on a cold winters day and this one fits the bill perfectly!  The fact that it is fairly easy and comes together in a crock pot is just icing on the cake.

Ok, lets get this started, there is still time for you to make this for dinner tonight!

Start by putting your dry Alfredo sauce mixes and the water.  Mix until smooth and then stir in broth, mushrooms, onion, garlic, basil, salt, oregano and cayenne pepper.  Cover and let that cook for 5-6 hours on low or 2 1/2 -3 on high.

Stir in the frozen tortellini and put the lid back on.  It needs to cook for another hour.  While that is cooking, go ahead and cook your sausage in a frying pan.  Drain the grease and add that to the soup.  The total cooking time doesn't change though.  Final steps are to stir in the evaporated milk and fresh spinach.  You can serve it with Parmesan cheese if you so desire.

This is a very flavorful soup and that flavor intensifies so it is even better the next day!

Slow Cooker Tortellini Soup

Ingredients
2 packages of dry Alfredo sauce mix
2 c. water
2 (14 oz) cans of vegetable broth
1 1/2 cups of sliced mushrooms (1 container from grocery store works perfectly)
1/2 of medium onion, diced
6 cloves of garlic, minced
1 tsp. basil
1/2 tsp salt
1/2 tsp oregano
1/4 tsp cayenne pepper
10 oz of frozen tortellini
12 oz Italian Sausage
2 (12 oz) cans of evaporated milk
3 cups of fresh spinach, cut or torn up
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.  While this is cooking.  Cook and drain the sausage, add to soup.

4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with Parmesan cheese. Makes 8-10 servings.