It’s a rainy Monday night in Atlanta. So what’s better than creamy three cheese tortellini, portabella, and spinach soup in the slow cooker. Yum yum!

To Make:
1.Place county gravy mix in slow cooker. Gradually add the water to the mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3.Stir in tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Ingredients:
1-1 1/2 – 2 ounce envelope country gravy powder mix
4 cups water
1-14 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
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

 
Recipe shared from: http://www.bhg.com/recipe/soups/creamy-tortellini-soup/