If you’re looking for a delicious, hearty soup this Creamy Tortellini Soup is just what you are looking for. Packed with fresh spinach, mushrooms, and onions, and the best part is that it’s all made in your slow cooker.
Your family will love coming home to the wonderful smell of this soup cooking away. And when they sit down to enjoy a bowlful, they’ll be so impressed with how amazing it tastes. So go ahead and give Creamy Tortellini Soup a try – you won’t be disappointed!
Ingredients for Creamy Tortellini Soup
This Creamy Tortellini Soup makes for a delicious and cozy meal. It has mushrooms, onions, and fresh spinach in abundance; all blended together with a vegetable broth. To really up the flavor a packet of alfredo sauce is added which helps make it creamy and cheesy. The cheese tortellini makes this soup heartier so you can have your fill without feeling any guilt.
- Envelope white sauce mix Alfredo or Four Cheese
- Vegetable broth
- Fresh mushrooms
- Dried basil crushed
- Salt & Pepper
- Oregano crushed
- Cayenne pepper optional
- 12-ounce package of dried cheese tortellini
- Evaporated milk (fat-free)
- Fresh baby spinach leaves or torn spinach
- Parmesan cheese (optional)
How to make creamy tortellini soup in the slow cooker
Making Creamy Tortellini Soup in the slow cooker couldn’t be easier.
Start by placing the dry white sauce 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 a low-heat setting for 5 to 6 hours or on a high-heat setting for 2-1/2 to 3 hours.
Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
Stir in evaporated milk and fresh spinach and cover, and simmer for 15 minutes.
If desired, sprinkle individual servings with black pepper and Parmesan cheese.
Variations of creamy tortellini soup
I love this recipe and I will let you in on a little secret; I love this recipe, even more, when I double up on the sauce packet, adding in one Alfredo packet and one packet of Four Cheese sauce packet.
Another fun twist to your soup, kick it up with add-ins like crumbled bacon or other fresh vegetables. Or you could get creative and add other favorite cheeses for an extra kick of flavor.
Making Creamy Tortellini Soup even better is easy – just add a few extra touches! Sprinkle in some parmesan for an extra cheesy kick, or squeeze in a garlic clove for a mouthwatering aroma. Top it off with some freshly chopped parsley and basil for a fragrant finish, and you’ve got yourself a delicious dish that’s sure to impress your dinner guests! With minimal effort required, you’ve got an appetizing meal in no time.
This soup is the best thing since sliced bread, and you can make it even better by serving it with a side of crusty bread or breadsticks and a green salad. So what are you waiting for? Give this Creamy Tortellini Soup a try today!
How to store creamy soup
Creamy Tortellini Soup is a great way to get your comfort food fixed during the colder months, but did you know that it can be stored for future days too?
Creamy tortellini soup can easily last for about three to five days in your fridge. Make sure to place each batch in an airtight container and be sure not to overstuff it, as this can lead to spoilage from lack of air circulation.
This soup does not freeze well.
Other tortellini recipes we love!
Check out all Dash of Sanity slow cooker recipes here!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Creamy Tortellini Soup
- 1.5 ounce envelope white sauce mix Alfredo or Four Cheese
- 4 cups water
- 14 ounce can vegetable broth
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 3 cloves garlic minced
- 1/2 teaspoon dried basil crushed
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano crushed
- 1/8 teaspoon cayenne pepper optional
- 12 ounce package dried cheese tortellini
- 12 ounce can evaporated milk I use fat free
- 6 cups fresh baby spinach leaves or torn spinach
- ground black pepper optional
- finely shredded Parmesan cheese optional
- Place dry white sauce 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 tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
- Stir in evaporated milk and fresh spinach and cover and simmer for 15 minutes.
- If desired, sprinkle individual servings with black pepper and Parmesan cheese.