Slow Cooker Creamy Tortellini Spinach and Mushroom Soup
Try this Slow Cooker Creamy Tortellini Spinach and Mushroom Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
slow cooker
- 3 garlic cloves minced
- 3 tbsp. butter
- 1/4 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. black pepper
- 2 tsp. garlic powder
- 1/4 tsp. thyme
- 1/2 tsp. italian seasoning
- 16 oz. baby spinach
- 2/3 .finely chopped yellow onion
- 5 c. of vegetable or chicken broth
- 1 1//2 c. half and half
- 16 oz. bag of frozen cheese tortellini
- 3 c. sliced mushrooms (i used white button)
- 1/2 c. grated parmesan cheese
- Carbohydrate 0.5637 g
- Cholesterol 242.95 mg
- Fat 91.6618 g
- Fiber 0.0314999985694885 g
- Protein 1.0559 g
- Saturated Fat 58.047175 g
- Serving Size 1 1 serving (115g)
- Sodium 699.5825 mg
- Sugar 0.532200001430511 g
- Trans Fat 6.41840499999999 g
- Calories 812 calories
Melt Butter in a large skillet.Add Onion, Minced Garlic and Mushrooms.Saute for a few minutes on Medium Heat.Add Spinach, sprinkle with salt and black pepper; saute until wilted.Add mixture to a Slow Cooker.Add all remaining ingredients to Slow Cooker.Lightly Stir.Cook on High for 4 hours.Note: For a creamier consistency, whisk â…“ C. of flour in 1 C. of milk and add to soup during last 30 minutes of cooking time.
