How to make Tortellini soup in a slow cooker

Slow cooker soups are the best. They are easy, affordable and filling. You can easily pair them with a salad, bread, or eat them alone. Plus, these recipes tend to make quite a lot, so you have plenty of leftovers for lunch (or a late night snack!). This creamy tortellini soup is a tasty option when you don't have a lot of time to prep a huge meal, but you have a hungry group to feed.

This recipe requires very little prep time and will be ready to eat when you walk in the door at the end of the day. For this recipe you'll need your slow cooker and the following ingredients:

1 packet (1-2 ounces) white sauce mix
4 cups water
1 can (14 ounces) vegetable broth
1 1/2 cups sliced mushrooms
1/2 cup onion, chopped
3 cloves garlic, minced
1/2 teaspoon dry basil
1/4 teaspoon salt
1/4 teaspoon dry oregano
1/8 teaspoon cayenne pepper (optional)
1 package (7-8 ounces) dry cheese tortellini
1 12-ounce can of evaporated milk
6 cups baby spinach

All you need to do to make this soup is follow these simple instructions:

1. Pour your packet of sauce mix into the slow cooker and add your water. Stir well, until the powder is completely mixed in. 

2. Add your broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover your slow cooker and cook on low for 5 to 6 hours or on high for 2 to 3 hours. 

3. After about 5 hours, add in your package of tortellini and stir to ensure that all of the noodles are soaked. Recover the slow cooker and let the soup simmer for an hour. 

4. Once your noodles are cooked, add your evaporated milk and baby spinach. Mix well. Cover and allow the spinach to wilt for a few minutes. 

5. Serve warm. 

Try topping this dish with a bit of Parmesan cheese. This soup is great on it's own or you can pair it with your favorite bread. 

Have you tried this recipe? What did you think? Tell us in the comments below.