Crock Pot Tortellini Soup is a cheesy and hearty soup with fresh spinach, mushrooms, and onions. Toss in a crockpot and let it do all the work.
My kids love anything with cheese, so this Crock Pot Tortellini Soup is a winner. I love a good crockpot meal, especially on certain days of the week where my schedule doesn’t allow for anything more. This only requires a few minutes of prep, and your crockpot will do the rest.
If you love tortellini soup as much as us, be sure to check out our other recipes, like this Sicilian Chicken Tortellini Soup, Tuscan Tortellini Soup, Slow Cooker Tuscan Tortellini Soup, and Tortellini Zuppa Toscana.
This recipe takes a little more “thought” than the normal crockpot meal only because you add the noodles one hour before the meal is done and the milk and spinach about 15 minutes before you serve. Other than that if you are in a pinch, need something easy and something that will satisfy any soup or pasta craving.
Enjoy! XOXO San
How do you make Crock Pot Tortellini Soup?
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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.
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Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
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Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
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Stir in evaporated milk and fresh spinach and cover and simmer for 15 minutes.
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If desired, sprinkle individual servings with black pepper and Parmesan cheese.
What can you make in a slow cooker?
Virtually anything!
Soups, dinners, even desserts!
Check out all Dash of Sanity slow cooker recipes here!
My favorite kitchen tools used to make Crock Pot Tortellini Soup:
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SLOW COOKER: I prefer my slow cooker to have a timer. This is because I always somehow forget about it. So having a timer and a lid that locks are two essential things for me when purchasing a slow cooker.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of its durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
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Crock Pot Tortellini Soup
Ingredients
- 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
- 8 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
Instructions
- 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.
Nutrition
Serve with: https://dashofsanity.com/2013/10/artisan-breadsticks/
My review: I love this recipe. When I double it I use one Alfredo and one packet of Four Cheese sauce and it is the best! The original recipe says it serves four, but trust me one batch serves all 7 of us and we always have extra. (Remember though that we are feeding 5 kids and they eat about ¾ of a cup for a serving and they are good to go.) This is a great recipe to double though and take to a friend. I think the left overs are even better the next day.
Kids review: They love the white sauce! They struggle with the mushrooms, but it easier for them to gobble it down when I serve it with breadsticks and use it as bribery.
Recipe Adapted from: BHG.com
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Have you tried this with huge portabellos like in your Marasala bake recipe?