1packetWhite Sauce/Alfredo Sauce Mixlocated where you find gravy or sauces in the grocery store
1canEvaporated Milkor VEGAN Coconut Evaporated Milk (see link in post)
1packageCheese Tortellinior VEGAN alternative
2cFresh Spinachtry to find baby spinach if you can
Parmesanor VEGAN alternative
Fresh Parsleyfor garnish
Add oil to a large stock pot along with onions, celery and carrots. Saute until vegetables are tender.
Add the sliced mushrooms, seasonings and garlic. Saute until mushrooms are tender.
Add vegetable broth and bring to a boil.
Meanwhile, whisk together one package of white sauce/alfredo sauce mix.
VEGAN ALTERNATIVE TO WHITE SAUCE PACKET:1 tbsp vegan margarine; 1 tbsp all-purpose flour; 1 cup almond milk.Melt the vegan margarine, whisking in the flour until there are no more lumps. Add the almond milk a bit at a time until incorporated, whisking until smooth and slightly thickened.
Add the evaporated milk (or VEGAN alternative - see link in blog post).
Add the dried cheese tortellini. Vegan pastas ARE available. If all you can find are the mini ravioli, that would work just fine here! Cover and allow to cook at a low boil until the pasta is tender and heated through (see package instructions).
Add the fresh spinach and cover for two minutes.
Ladle into soup bowls and top with parmesan (or VEGAN alternative) and garnish with fresh parsley.