1 1.8-ounce envelope white sauce mix
4 cups water
1 14-ounce can vegetable broth
1-1/2 cups sliced fresh mushrooms
12oz. broccoli florets
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- to 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)
1. Place dry white sauce mix in a 3-1/2- or 4-quart Crockpot. Gradually add
the water to the white sauce 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 dried 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
Nutritional Info Per Serving:
Calories 450, Total Fat (g) 18, Saturated Fat (g) 7, Cholesterol (mg) 34,
Sodium (mg) 1710, Carbohydrate (g) 53, Fiber (g) 2, Protein (g) 22