Ok so something has happened to me since I hit my 30’s…I have become a major soup lover.  Soups, stews and chilis are all my best friends.  I love them.  Cooked in my crock pot or on the stove…L-O-V-E me some soup.  So you will excuse me if I post at least one soup recipe a week.  When I was younger, I could take or leave soup.  Sure if it was baked potato soup I might take someone up on a bowl.  Now, I will go out and actually seek out soup.  My friends and I all know when Newk’s has their baked potato soup on the menu (Tuesdays, Thursdays and Saturdays thank you very much) and I will go there only then.  Otherwise, what’s the point?  My soup adoration carries over into stews, chili, and frankly I consider red beans and rice to be in the same category.  So of course, when I pin a soup recipe on pinterest (say that 3 times fast!), I feel driven to make it.  QUICK!!  This soup was the same way.  It looked fantastic and was made in the crockpot so I was sold!  

Creamy Crockpot Tortellini Soup (loosely adapted from My Favorite Things blog)

Ingredients

1 envelope white gravy mix 

4 cups water

1 14 ounce can vegetable broth

1 1/2 cups sliced fresh mushrooms

1/2 cup onion, finely chopped

3 cloves garlic, minced

1/2 tsp. dried basil, crushed

1/4 tsp. salt

1/2 tsp. dried oregano, crushed

1/8 tsp. cayenne pepper

1 7 or 8 ounce package dried cheese tortellini (about 2 cups)

1 12 ounce can evaporated milk

4 cups fresh baby spinach, washed, stems removed chopped

ground black pepper to taste

fresh shredded Parmesan cheese, to taste

Directions:

Pour dry white sauce mix in a 4-5 qt. slow cooker.  Whisk in the water slowly until smooth.  Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.  

Cover and cook on low for 5 to 6 hours (5 hours should be plenty in a newer slow cooker) or on high for 2 1/2-3 hours.

Stir in dried tortellini.  Cover and cook on low for an hour more or high for 45 minutes.  

Stir in evaporated milk and washed and torn spinach.  Sprinkle each bowlful with black pepper and fresh shredded Parmesan cheese.  

Makes 4 nice size servings