The Hippo


May 25, 2020








 Tortellini, Spinach and Mushroom Soup

Recipe courtesy of 3 Yummy Tummies
16 ounces baby spinach
⅔ cup finely chopped yellow onion
3 garlic cloves, minced
3 tablespoons butter
½ teaspoon black pepper
¼ teaspoon salt
5 cups of vegetable or chicken broth
1½ cups half and half
½ teaspoon white pepper
½ teaspoon Italian seasoning
¼ teaspoon thyme
2 teaspoons garlic powder
16-ounce bag of frozen cheese tortellini
3 cups sliced mushrooms (I used white button)
½ cup grated Parmesan cheese
There are two options for this recipe: You can combine everything in a slow cooker, turn it on and walk away for three hours. Or, you can begin by melting the butter in a large skillet, adding the onion, minced garlic and mushrooms. Sauté that mixture for a few minutes before adding the spinach, salt and pepper and sautéing until wilted. Add that mixture to the slow cooker, followed by the remaining ingredients. Cook on high for approximately three hours. Alternatively (for either option), you can add the tortellini during the last 30 minutes for a firmer noodle.

Tortellini, spinach and mushroom soup
From The Pantry


 During the fall and winter, I aim to make as much comfort food as possible in as little time and with as little effort as possible. Inevitably, the slow cooker becomes my best friend. From soups and sauces to pastas and pork roasts, the slow cooker makes my hectic schedule a bit more manageable. And this recipe was no exception. 

This tortellini, spinach and mushroom soup may be one of the easiest things I’ve ever made. And while I didn’t follow the instructions exactly, I was still pleased with the final results. The soup was a warm, comforting bowl of veggies and spices, and cheese — I couldn’t forget the cheese. 
While the directions called for the spinach, mushrooms, onions and garlic to be sautéed before being added to the slow cooker with the other ingredients, I decided I wasn’t going to dirty a pan if I was making a slow cooker recipe. Instead, I tossed everything into the slow cooker, turned on the power and walked away. Three hours later I had a hearty and delicious soup. 
The mushrooms and spinach added an earthy bitterness to the soup, while the Italian seasoning added underlying notes of flavors like basil and oregano. The garlic (when added by my heavy hand) was a prominent flavor, tempered only slightly by the white pepper. The cheese added some depth and saltiness, plus I sprinkled some mozzarella cheese over the soup before serving for some added texture. 
Additionally, since I opted not to sauté the mushrooms before tossing them in the slow cooker, they had a nice bite to them, which helped add some texture to the soup. This soup would be great served with some crusty bread, or better yet in a bread bowl to help sop up the goodness from the broth. My husband’s one complaint about the recipe was that there was no meat, but he went back for a second bowl, so he couldn’t have been that disappointed. 
Overall, I was happy with this recipe. It was incredibly quick and easy to make, pantry-friendly and perfect for a chilly night. If I make this again, I think I’d wait until the last 30 minutes to throw in the tortellini, as suggested in a note of the original recipe, so there was more texture. But otherwise, this dish was delicious, especially considering the minimal time and effort it took to make. 
— Lauren Mifsud 

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