Tortellini might just be our favorite pasta. Don’t get us wrong, we haven’t met a noodle that we didn’t like, but there’s something special about those cute little dumplings stuffed with meat and cheese. In an effort to find different ways to serve this stuffed pasta, we came up with a soup recipe that incorporates some of our favorite flavors – it’s loaded up with tons of tortellini, spinach, mushrooms, and onions swimming in a creamy alfredo broth. This fabulous creation is made in a slow cooker, making this recipe not only delicious, but super easy as well! For a bit of cheesy goodness, top each bowl with a generous helping of parmesan right before serving, and dig in!
Slow Cooker Tortellini Soup
20 minutes active; 3-6 hours inactive to prepare serves 4
- 1 quart water
- 2 cups vegetable broth
- 1 (12 oz) can evaporated milk
- 1 (8 oz) package dried cheese tortellini
- 4 cups baby spinach, roughly chopped
- 1 1/2 cups mushrooms, sliced
- 1/2 cup onion, diced
- 1 packet powdered alfredo sauce mix
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- Salt and pepper, to taste
- Parmesan cheese, grated, for garnish
- Add alfredo mix to a slow cooker, then slowly stir in water until smooth.
- Add vegetable broth, mushrooms, onions, garlic, basil, oregano, cayenne, salt, and black pepper, and stir well to combine.
- Cover and cook on high for 2-3 hours, or on low for 5-6 hours.
- Stir in tortellini, then continue to cook for another 30-45 minutes, or until pasta is al dente.
- Just before serving, stir in evaporated milk and spinach. Once incorporated and the spinach is slightly wilted, ladle into serving bowls and top with fresh black pepper and parmesan cheese.
- Serve warm and enjoy!
Recipe adapted from Juju Good News