Slow Cooker Creamy Tortellini Spinach and Mushroom Soup

• Produce

  • 16 oz Baby spinach
  • 3 Garlic cloves
  • 2 tsp Garlic powder
  • 3 cup Mushrooms
  • 1/4 tsp Thyme
  • 2/3 cup Yellow onion

• Canned Goods

  • 5 cup Vegetable or chicken broth

• Pasta & Grains

  • 1 16 Oz. Bag Cheese tortellini, frozen

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Italian seasoning
  • 1/4 tsp Salt
  • 1/2 tsp White pepper

• Dairy

  • 1 2 c. half and half
  • 3 tbsp Butter
  • 1/2 cup Parmesan cheese, grated

Found on 3yummytummies.com

Description

Ingredients

• 16 oz. Baby Spinach
• ⅔ C. Finely chopped Yellow Onion
• 3 Garlic Cloves; minced
• 3 Tbsp. Butter
• ½ Tsp. Black Pepper
• ¼ Tsp. Salt
• 5 C. of Vegetable or Chicken Broth
• 1 1//2 C. Half and Half
• ½ Tsp. White Pepper
• ½ Tsp. Italian Seasoning
• ¼ Tsp. Thyme
• 2 Tsp. Garlic Powder
• 16 Oz. Bag of frozen Cheese Tortellini
• 3 C. Sliced Mushrooms (I used White Button)
• ½ C. Grated Parmesan Cheese

Directions

• 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. For a firmer consistently, you can add tortellini during last 30 minutes of cooking time.
• Lightly Stir.
• Cook on High for 3 hours.
• Note: For a creamier consistency, whisk ⅓ C. of flour in 1 C. of milk and add to soup during last 30 minutes of cooking time.