365 Days of Slow Cooking: Recipe for Slow Cooker Sausage, Tortellini and Mushroom Soup

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Wednesday, February 6, 2013

Recipe for Slow Cooker Sausage, Tortellini and Mushroom Soup



This is a creamy soup that uses flour, nonfat powdered milk and evaporated milk to get that consistency.  So it's a little bit less guilt than butter and cream.  Plus it has some mushrooms in it, so you're good to go!

Recipe for Slow Cooker Sausage, Tortellini and Mushroom Soup #crockpot #soup #easydinner

Makes about 6 servings
Ideal slow cooker size:  4-5 quart

4 Tbsp all-purpose flour
4 Tbsp nonfat dry powdered milk
4 cups water
1 cup chicken broth
8 oz mushrooms, sliced
1/3 cup minced onion
3 garlic cloves, minced
1/2 tsp dried crushed basil leaves
1/4 tsp dried oregano
1/8 tsp ground red pepper
1/2 lb ground sausage, browned and drained
19 oz package of frozen cheese tortellini
1 (5 oz) can evaporated milk
2/3 cup Parmesan cheese
Salt and pepper, to taste

1.  Add flour and and powdered milk into the bottom of your slow cooker.  Whisk a bit.  Slowly add in the water and broth.  Whisk some more.
2.  Add in mushrooms, onion, garlic, basil, oregano, red pepper and sausage.  Give a little stir and cover.
3.  Cook on LOW for about 4-6 hours.
4.  Turn to HIGH and add in the tortellini, evaporated milk and Parmesan cheese.  Cover and cook for about 60 minutes (or until tortellini are cooked through).  Salt and pepper to taste and serve.

Recipe adapted from: Baking with Blondie

Review:
Yummers!  My family really enjoyed this soup.  My kids both love tortellini and ravioli so they will pretty much eat it in any form.  The sausage gives it great flavor...it could be easily swapped out for a spicy Italian sausage if you like a little more heat.  No leftovers at my house with this recipe!  4 stars.


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9 comments:

  1. Sausages plus mushrooms plus tortellini is like the three best things in the world combined for me.

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  2. Anonymous13/6/13 00:55

    I made this for dinner tonight and it was so good. Even my Husband with his picky palate loved it. I made it exactly as directed above with the exception that I used Hot Italian Sausage and I used a little more than 1/2 lb. Also my Tortellini was a 20 oz container and it wasn't originally frozen so I threw it in the freezer after purchase. I also quartered the mushrooms instead of slicing them. It turned out great. Thanks for sharing this recipe.

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  3. hooray! glad it worked out for you :)

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  4. Can I use cornstarch instead of flour? I dont have flour but do have cornstarch.

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  5. Brooke, I'm not sure if cornstarch would work. I'd be afraid that it would give it a bit of a weird taste. You could try it...just not totally sure. Good luck!

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  6. Anonymous7/1/14 07:58

    I do not have powdered milk...are there any substitutions i can use?

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    Replies
    1. Maybe just leave it out and add in cream or milk at the end if needed.

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  7. Could you fix this and freeze it?

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    Replies
    1. I've never tried it so i'm not totally positive but it seems like it would work!

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