This is an awesome recipe I'll make next week!

Creamy Tortellini Soup



1 1.8-ounce envelope white sauce mix (see note)

4 cups water

1 14-ounce can vegetable broth

1-1/2 cups sliced fresh mushrooms

1/2 cup chopped onion

3 cloves garlic, minced

1/2 teaspoon dried basil, crushed

1/4 teaspoon salt

1/4 teaspoon dried oregano, crushed

1/8 teaspoon cayenne pepper

1 7- to 8-ounce package dried cheese tortellini (about 2 cups)

1 12-ounce can evaporated milk

6 cups fresh baby spinach leaves or torn spinach

Ground black pepper (optional)

Finely shredded Parmesan cheese (optional)



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. Cover and cook on low-heat setting for 5

to 6 hours or on high-heat setting for 2-1/2 to 3 hours.



Stir in dried tortellini. Cover and cook on low-heat setting for 1

hour more or high-heat setting for 45 minutes more. Stir in

evaporated milk and fresh spinach. If desired, sprinkle individual

servings with black pepper and Parmesan cheese.



Makes 4 servings.



Note: White sauce is a basic cooking sauce made with margarine or

butter, flour, and milk, cream, or stock. White sauces are quickly

made by stirring together the flour and melted margarine or butter,

then adding the liquid. The creamy mixture is cooked and stirred

until it is thickened and bubbly. Sometimes cornstarch is used

instead of flour for thickening.



http://groups.yahoo.com/group/casseroles_and_crockpots/

Looking for some new casseroles? Crockpot recipes?