Spinach Mushroom Tortellini Soup

• 1 envelope (1.8 Oz. Packet) White Sauce Mix
• 4 cups Water
• 1 can (14 Oz. Size) Vegetable Broth
• 12 ounces, weight Mushrooms, Minced
• 1 whole Small Onion, Minced
• 3 cloves Garlic, Minced
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Dried Oregano
• 1/8 teaspoons Cayenne Pepper
• 8 ounces, weight Dried Cheese Tortellini
• 1 can (12 Oz. Size) Evaporated Milk
• 6 cups Fresh Baby Spinach, Roughly Chopped
• Ground Black Pepper To Taste
• Parmesan Cheese To Taste

1. 1. Place dry white sauce mix in a 3 1/2 to 4-quart crockpot. Gradually add the water to the white sauce mix and stir until smooth. Stir in broth, mushrooms, onion, garlic, basil, oregano, and cayenne pepper.
2. 2. Cover and cook on low heat for 5 to 6 hours or on high heat for 2 1/2 to 3 hours.
3. 3. Stir in dried tortellini, evaporated milk, and fresh spinach. Cover and cook on low heat for 30 minutes to 1 hour (check firmness of pasta at 30-minute mark to make sure it is not overdone).
4. 4. Sprinkle individual servings with black pepper and Parmesan cheese.

white sauce mix, water, vegetable broth, weight mushrooms, onion, garlic, dried basil, ubc, cayenne pepper, milk, ground black pepper, parmesan cheese

Taken from tastykitchen.com/recipes/soups/spinach-mushroom-tortellini-soup/ (may not work)