"Tortellini" Worth The Wait

It has been such a busy summer I am finding my house is a total disaster! It was a summer of the dump-and-goes. Meaning, when you get home you dump your stuff off and go to whatever plans you have next. Leaving piles of crap left behind to pick up when it's convenient. I am hoping today is what of those convenient days to pick up.

For some odd reason my husband found it appropriate as an early Christmas gift to buy me a 20-gauge shotgun.  Mind you, I also had to pitch in $100. But, after going and shooting some clays I have to say it was fun and a good buy. I just hope these "gifts" that I have to pitch in money for (and that are not on my list) are not a regular occurrence. I am also trying to figure out his motive. For our 1 year wedding anniversary he got me a pistol. 

As the first day of fall has come and gone I am in the cooking mood. For those looking for a good recipe, you may be in luck! I just got done sampling a crock pot recipe I found on Pinterest. It was "Tortellini" worth the wait! It is one of those soups that 1) Not real thick 2) Not a set it and forget it for hours on end.

INGREDIENTS:

1-1 1/2 - 2 ounce envelope white sauce mix
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
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 or 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)
Diced or shredded chicken (optional)
Finely shredded Parmesan cheese (optional)

DIRECTIONS:

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker.

2. Gradually add the water to the white sauce mix, stirring until smooth.

3. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and
cayenne pepper.

4. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat
setting for 2-1/2 to 3 hours.

5. Stir in dried tortellini. Cover and cook on low-heat setting for 1
hour more or high-heat setting for 45 minutes more.

6. Stir in evaporated milk and fresh spinach.

7. If desired, sprinkle individual servings with black pepper and Parmesan cheese.

Makes 4-6 Servings.

**If you cannot find white sauce mix (like me) I found an easy recipe for it.

White Sauce Recipe:

INGREDIENTS:

2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Cold Milk

DIRECTIONS:

1. In a small saucepan over medium heat, melt butter. 
2. Add flour and whisk until the butter and flour are well combined. 
3. Pour in milk, whisking constantly as it thickens. 
*Add more milk depending on desired consistency.*

My Anniversary "Gift"

My Christmas "Gift"