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Slow Cooker Creamy Tortellini Spinach and Mushroom Soup

Tortellini Spinach and Mushroom Soup
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This Slow Cooker Creamy Tortellini Spinach and Mushroom Soup is packed with fresh mushrooms, cheese tortellini, and baby spinach, this soup is creamy, comforting, and will warm you right up! Just pure comfort food and absolutely perfect for cold winter days!

Ingredients

Units Scale
  • 16 oz. Baby Spinach
  • 2/3 C. Finely chopped Yellow Onion
  • 3 Garlic Cloves; minced
  • 3 Tbsp. Butter
  • 1/2 Tsp. Black Pepper
  • 1/4 Tsp. Salt
  • 5 C. of Vegetable or Chicken Broth
  • 1 1//2 C. Half and Half
  • 1/2 Tsp. White Pepper
  • 1/2 Tsp. Italian Seasoning
  • 1/4 Tsp. Thyme
  • 2 Tsp. Garlic Powder
  • 16 oz. Bag of frozen Cheese Tortellini
  • 3 C. Sliced Mushrooms of choice
  • 1/2 C. Grated Parmesan Cheese

Instructions

  1. Melt Butter in a large skillet.
  2. Add Onion, Minced Garlic and Mushrooms.
  3. Saute for a few minutes on Medium Heat.
  4. Add Spinach, sprinkle with salt and black pepper; saute until wilted.
  5. Add mixture to a Slow Cooker.
  6. Add all remaining ingredients to Slow Cooker. For a firmer consistently, you can add tortellini during last 30 minutes of cooking time.
  7. Lightly Stir.
  8. Cook on High for 3 hours.

Notes

  • For a creamier consistency, whisk 1/3 C. of flour in 1 C. of milk and add to soup during last 30 minutes of cooking time.

Nutrition

Find it online: https://goingmywayz.com/slow-cooker-tortellini-spinach-and-mushroom-soup/