Creamy Tortellini Soup with Spinach & Mushrooms

Old man winter just isn't giving up so warm hearty meals are still on our weekly menu. This Creamy Tortellini Soup with Spinach & Mushrooms makes it to our table quite often. Even in the spring and summer months because it is made in the slow cooker and can be left to cook until the last hour when you need to add the tortellini.  Serve with warm crusty bread to make a prefect easy week night meal for your family.

 

Creamy Tortellini Soup with Spinach & Mushrooms ...

Ingredients:

1  1.8- ounce envelope white sauce mix (I made my own - see recipe below)
4  cups water (If making your own white sauce, use only 2 cups)
14 ounces vegetable or chicken broth
1-1/2  cups sliced mushrooms
1/2  cup chopped onion
3  cloves garlic, minced 
1  tsp. dried basil
1/4  tsp. salt
1/8  tsp. cayenne pepper
1  7- to 8-ounce package dried cheese tortellini (may use 20oz of frozen)
1  12- ounce can evaporated milk 
6  cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Directions:

Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix ** (Note: if making your own white sauce, add only 2 cups of water to your slow cooker), stirring until smooth.. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more. Watch to make sure the tortellini do not over cook.

Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

White Sauce: 

1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. Blend 4 tablespoons of flour into the melted butter.
3. Add 1/4 teaspoon of salt.
4. Cook over low heat, stirring, for 2 to 3 minutes.
5. Slowly add 2 cups of skim milk, stirring constantly.
6. Continue cooking slowly until smooth and thickened.

Greek Style Turkey Spinach Pita Sliders with Spicy Garlic Feta Sauce

These juicy and flavorful mini Turkey Spinach Burgers are seasoned with Greek-style seasonings and stuffed in mini pita pockets, topped with veggies and a Spicy Garlic Feta Sauce. Perfect for lunch, dinner, parties, Super Bowl, etc. 

The burgers and sauce can be made ahead. Grill /cook the burger patties right before you are ready to serve guests.

Prior to serving, I stuffed the pita pockets ahead with the veggies, covered, and stored in the refrigerator for a few hours. Then right before serving I grilled the patties, topped the veggies with the sauce and added the patties.

Turkey Spinach Burgers:

Ingredients:
1 pound lean ground turkey
2 cups baby spinach leaves, chopped
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
2-3 cloves roasted garlic, smashed (or 1/2 teaspoon garlic powder)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
12 mini pita pockets

Burger toppings: baby spinach leaves, tomato slices, thinly sliced red onions, and cucumber slices

Directions:
Mix the turkey, chopped spinach leaves, spices, garlic, salt and pepper  in a bowl Dampen your hands and shape the mixture into 12 small patties, about 1/2 inch thick.

Lightly brush a grill pan with the olive oil and heat over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2-3 minutes per side. Transfer to a plate. Cook the remaining patties.

To serve, fill each mini pita pocket with a tomato slice, baby spinach leaves, thinkly sliced red onion, sliced cumber; spoon on some of the Spicy Garlic Feta Sauce on top of the veggies and then top with turkey patty.

Spicy Garlic Feta Sauce

Ingredients:

• 8 ounces feta cheese crumbles, brought to room temperature
• 2 Tablespoons olive oil
• 4-8 cloves roasted garlic either purchased or homemade
• 1/2 to 3/4 cup plain Greek-style yogurt 
• 2 Tablespoons freshly squeezed lemon juice
• 2 jalapeno peppers, diced (use fresh or roasted)

Directions:

Place feta cheese in your food processor* with a metal blade and pulse the feta cheese until it is completely broken up into tiny crumbs. Add the next 4 ingredients, starting with 1/2 cup of yogurt (increase the amount of yogurt if you would like a thinner sauce. I used 3/4 cup), and process, stopping to scrape down the sides occasionally, until it is completely smooth and creamy. Add salt and pepper to taste. Transfer to a small bowl and stir in, by hand, the diced jalapeno peppers. 

*I used my NutriBullet to make the sauce. You could also use a mini food processor to make this

Feta Cheese, Jalapeno Peppers (fresh or roasted), Roasted Garlic, Lemon, Greek-style Yogurt, Olive Oil

Mix all in a NutriBullet or food processor 

Serve or store in refrigerator 


You can serve on turkey burgers, hamburgers, sandwiches, or serve as a dip with pita chips.

Enjoy!