Monday, May 9, 2011

Creamy Tortellini Soup

{Meatless Monday}

We really loved this soup!  It turned out a little too spicy for my younger kids because I couldn't find a white sauce mix in the store, so I grabbed a White Gravy mix that turned out to be very peppery.  AND without thinking, I still added the cayenne pepper.  Probably should leave that out next time!  ; )
I know that the title says Tortellini...but when I dug in my freezer, all I came up with was some frozen that's what I used! They are completely interchangeable in this recipe!

1  1.8-ounce envelope  white sauce mix   ( I used a 2.4 oz. of Gravy Mix)
6  cups  water 
2  14-ounce cans  vegetable broth 
2-3  cups  sliced fresh mushrooms 
1  cup  chopped onion 
6  cloves garlic, minced 
1  teaspoon  dried basil, crushed 
1/2  teaspoon  salt 
1/2  teaspoon  dried oregano, crushed 
1/8  teaspoon  cayenne pepper (If you use a Gravy mix, omit this because it gets a little spicy!)
2  7- to 8-ounce package dried cheese tortellini  ( I used two bags frozen Ravioli--that's all I had!)
1  12-ounce can  evaporated milk
1 1/2 cups milk
6  cups  fresh baby spinach leaves or torn spinach
Finely shredded Parmesan cheese (optional)
 Note:  I did end up adding some flour and water mix to thicken it up a little!

Regular Stove-top Instructions:

Mix sauce/gravy mix with water and broth using a whisk.  Add in mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper, if desired.
Bring to boil.  Reduce heat slightly and continue boiling for 20 minutes, or until onions are tender.  Add dry or frozen tortellini.  Cook at a low-med. boil for 5-10 more minutes until those are cooked.  (The frozen ones generally float on the surface when they are done.)
Reduce heat to low and stir in evaporated milk, milk, and fresh spinach.  Cook just a few minutes more.  Then serve immediately topped with Parmesan cheese.  Makes 8-10 servings.

We had it with Quick Oatmeal Bread and it was a delicious combination!

Crock pot instructions:

Place dry white sauce mix (or gravy mix) in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper(?).
 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
 Stir in dried or frozen tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
Stir in evaporated milk, milk, and fresh spinach. If desired, sprinkle individual servings with Parmesan cheese. Makes 8-10 servings.

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