3 cloves garlic, minced
5 mugs chicken stock
3 mugs cut white catch mushrooms
2 mugs child spinach
2 mugs solidified cheddar tortellini
1/2 mugs cream
1 container drain
2/3 glass hacked onion
1/2 glass ground parmesan cheddar
3 tablespoons margarine
2 teaspoons garlic powder
1/2 teaspoon Italian flavoring
1/2 teaspoon white pepper
1/2 teaspoon dark pepper
1/4 teaspoon thyme
1/4 teaspoon salt
Mix in the spinach at that point season with salt and dark pepper.
Exchange blend to a slow cooker.
Mix gently. Cover and cook for 3 hours on low.
Include the cheddar tortellini and drain 30 minutes before cooking time is finished.