The Creamy Tortellini Soup recipe by Better Homes & Gardens is a good recipe, featuring a 4 out of 5 star rating from more than 300 votes as of 2015. The recipe yields four servings and takes 20 minutes to prepare.
To prepare the recipe, place a 1.5-ounce packet of white sauce mix into a slow cooker, and gradually add four cups water while stirring. Add one 14-ounce can of vegetable broth, 1/2 teaspoon crushed dried basil, 1/4 teaspoon dried oregano, 1/8 teaspoon cayenne pepper and 1/4 teaspoon salt. Add three minced garlic cloves, 1/2 cup chopped onion and 1 1/2 cups fresh, sliced mushrooms to the broth, and stir to combine.
Cook the soup on low for five to six hours or on high for two and a half to three hours. Add a 7-ounce package or about two cups of dried tortellini, and cook for an additional one hour on low or 45 minutes on high, or longer if necessary. Stir in a 12-ounce can of evaporated milk and six cups of baby spinach leaves. Scoop the soup into individual serving dishes, and sprinkle freshly ground black pepper and finely shredded Parmesan cheese over the top, if desired. Each serving has 450 calories and 18 grams of fat.