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Slow Cooker Creamy Tortellini Spinach and Mushroom Soup

A delicious creamy, tortellini soup is made in the Slow Cooker with the addition of sauted onion, spinach and garlic.
Course Soup
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours
Servings 6 servings
Author Holly @ 3 Yummy Tummies

Ingredients

  • 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 I used White Button
  • 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.

Recipe 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.