Creamy Tortellini Soup

I can't believe I have never posted this recipe before.  It's a staple in our house and it's so easy (slow cooker) and SO GOOD!  We had it last night, which made me think of posting it...

Creamy Tortellini Soup

(slightly adapted from Better Homes and Gardens)

Ingredients:

1 envelope (1.5 oz) of white sauce mix

5 cups low sodium veggie broth

1/2 cup onion, chopped

4 cloves garlic, minced (I just use the minced from the jar)

1 cup mushrooms, chopped

1/2 tsp dried basil

1/2 tsp dried oregano

1/8 tsp cayenne (although I probably use more like 1/4 tsp...we like it hot!)

1 package (7-8 oz) dried whole wheat cheese tortellini (in refrigerated section)

12 oz can fat free evaporated milk

5 cups fresh spinach leaves

Fresh ground black pepper for taste

Fresh parm cheese, shredded

Directions:

1. Place dry white sauce mix in a large slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, oregano, and cayenne.

2. Cover and cook on low for 6 hours or on high for 3 hours.

3. Stir in dried tortellini. Cover and cook another 45 minutes.

4. Stir in evaporated milk and fresh spinach. Ladle into serving bowls and sprinkle with black pepper and Parmesan cheese. Serve with crusty bread.  Makes 4 servings.