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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.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours
Servings 6 servings
Author Holly @ 3 Yummy Tummies
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16
oz.
Baby Spinach
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2/3
C.
Finely chopped Yellow Onion
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3
Garlic Cloves; minced
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3
Tbsp.
Butter
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1/2
Tsp.
Black Pepper
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1/4
Tsp.
Salt
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5
C.
of Vegetable or Chicken Broth
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1 1//2
C.
Half and Half
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1/2
Tsp.
White Pepper
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1/2
Tsp.
Italian Seasoning
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1/4
Tsp.
Thyme
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2
Tsp.
Garlic Powder
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16
Oz.
Bag of frozen Cheese Tortellini
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3
C.
Sliced Mushrooms
I used White Button
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1/2
C.
Grated Parmesan Cheese
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Melt Butter in a large skillet.
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Add Onion, Minced Garlic and Mushrooms.
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Saute for a few minutes on Medium Heat.
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Add Spinach, sprinkle with salt and black pepper; saute until wilted.
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Add mixture to a Slow Cooker.
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Add all remaining ingredients to Slow Cooker. For a firmer consistently, you can add tortellini during last 30 minutes of cooking time.
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Lightly Stir.
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Cook on High for 3 hours.
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.