Mushroom Spinach Tortellini Soup

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.

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.

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

Yield: Serves 4

Mushroom Spinach Tortellini Soup

5.00 stars (1 reviews)


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


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.

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*Nutritional Information is not guaranteed for 100% accuracy.

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