Thursday, November 14, 2013

Creamy Tortellini Soup *

This was good, but it came out really runny.  I doubled the recipe, since it said it only served 4.  I think something must be off on the liquid amounts.  I knew it looked like too much when I first got the recipe, but I went against my better judgement and did it anyway.  Should have listened to myself.  I still don't know what purpose the evaporated milk served.  I mean, yeah, they made it a white color, but that's about it.  With all of that liquid already in there, the milk just became watery too.  I'm not sure what changes I would make, but I would definitely cut down on the liquid.  Maybe use sour cream instead of evaporated milk?  At this point, I think it would probably just be easier to make something else next time than to try to redo the recipe. :-(

(Better Homes and Gardens ~ via Pinterest)

2 (1-1/2 to 2 ounce) envelopes white sauce mix
8 cups water
28 ounces vegetable broth
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
1/4 teaspoon  cayenne pepper
14 to 16 ounces dried cheese tortellini (about 4 cups)
2 (12 ounce) cans evaporated milk
12 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Place dry white sauce mix in a 6-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. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 8 servings.

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