CREAMY SLOW COOKER (CROCK POT) TORTELLINI SOUP
INGREDIENTS
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White Sauce (see below for preparation instructions)
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A 14oz. box or can of low-sodium vegetable or chicken broth
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1 1/2 cups of fresh sliced mushrooms (I would use a mix of different mushrooms to enhance the earthy flavor. Think shiitake, cremini, button, portobella…)
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2 Tbsp. unsalted butter
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1/2 cup fresh chopped onion
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3 cloves minced garlic
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1/2 tsp. crushed basil (you can use dry or fresh, but be sure to adjust to flavor. I tend to prefer fresh herbs)
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A pinch of salt (1/8 tsp or less. A little salt is acceptable to enhance flavor, but don’t overdo it)
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1/4 tsp. crushed oregano (fresh or dry, just like the basil)
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1/8 tsp. cayenne pepper (adjust to taste)
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6 cups fresh baby spinach (it sounds like a lot but it will wilt as it warms up, so don’t panic)
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1 package (7 or 8 oz.) dry cheese tortellini
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Ground black pepper to taste
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Freshly grated parmesan or pecorrino romano cheese on the side to serve with the soup
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