Mushroom Spinach Tortellini Soup

Mushroom Spinach Tortellini Soup by EclecticRecipes.com #recipe

I thought Spring was getting close here in Florida. I’ve been putting out plants and even started Spring cleaning. I spent most of the day today on an extremely unorganized pantry. But the past few nights have been unusually chilly,  we even had a freeze a few nights ago and hit a record low.  So earlier today I decided to make this easy slow cooker soup. It made the house smell so good, and it was so easy to prepare.

Mushroom Spinach Tortellini Soup by EclecticRecipes.com #recipe

For the creamy goodness in this soup, I used Progresso’s Recipe Starters in Creamy Parmesan Basil. This cooking sauce not only makes delicious pastas and casseroles, but soups too! First I just dumped the can of Recipe Starters in my crock pot and then added 2 cans of water. Then I added the onions, garlic and mushrooms and set my crock pot to low for about 5 – 6 hours. About 30 minutes before I was ready to serve, I added the tortellini and spinach. I used frozen tortellini, but you can also use dehydrated tortellini. The only difference is you have to first cook the dehydrated tortellini on the stove-top in boiling water according to package directions before adding it to this recipe.

Mushroom Spinach Tortellini Soup by EclecticRecipes.com #recipe

This makes a great meatless recipe, but you can also add shredded leftover chicken or bacon pieces for added protein and flavor.

Mushroom Spinach Tortellini Soup by EclecticRecipes.com #recipe Mushroom Spinach Tortellini Soup by EclecticRecipes.com #recipe

Mushroom Spinach Tortellini Soup by EclecticRecipes.com #recipe

Mushroom Spinach Tortellini Soup

Ingredients:

1 can Progresso Recipe Starters Creamy Parmesan Basil
4 cups water or vegetable stock
2 cups sliced mushrooms
1 cup diced onions
2 cloves garlic, diced fine
2 cups fresh spinach leaves
1 lb package frozen and defrosted tortellini

Directions:

Add Progresso Recipe Starters, water or stock, mushrooms, onions and garlic to slow cooker. Turn to low and cook for 5 - 6 hours.

Add spinach and defrosted tortellini to slow cooker. Turn to high and cook until pasta is heated through and spinach has wilted, about 30 minutes - 1 hour.

This post sponsored by Progresso. All opinions 100% mine. 

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8 Responses to “Mushroom Spinach Tortellini Soup”

  1. 1
    Paula - bell'alimento — March 7, 2013 @ 6:00 pm

    Mushrooms. Spinach and Tortellini all in one bowl. Yes please.

  2. 2
    Marly — March 7, 2013 @ 6:23 pm

    Oh how I love mushrooms…and spinach too. I’m hoping for spring to come soon as well!

  3. 3
    Cassie | Bake Your Day — March 7, 2013 @ 6:46 pm

    Loving this, Angie! I love mushrooms in soups.

  4. 4
    frost — March 8, 2013 @ 4:57 am

    this sounds really delicious.

  5. 5
    Sommer@ASpicyPerspective — March 8, 2013 @ 9:42 am

    Heavenly!

  6. 6
    Miss @ Miss in the Kitchen — March 10, 2013 @ 11:55 pm

    This sounds so wonderful! The progresso starters are such a great way to add flavor to your dishes.

  7. 7
    Sue Maxwell — March 11, 2013 @ 3:43 pm

    I am going to post your site on my blog. I too love the Progresso starters. Made a pasta dish with the mushroom one the other night. This soup is right up my alley and will make it SOON!!! Thanks.

  8. 8

    I recently just started my own food blog and always love checking out other food blogs for inspiration. This recipe looks yummy! Love mushrooms in soup! I will have to make this soon.

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