Slow Cooker Tortellini Soup

Ingredients

• 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

Preparation

1. Add alfredo mix to a slow cooker, then slowly stir in water until smooth.
2. Add vegetable broth, mushrooms, onions, garlic, basil, oregano, cayenne, salt, and black pepper, and stir well to combine.
3. Cover and cook on high for 2-3 hours, or on low for 5-6 hours.
4. Stir in tortellini, then continue to cook for another 30-45 minutes, or until pasta is al dente.
5. 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.
6. Serve warm and enjoy!