Creamy Tortellini Soup--for the slow cooker

I am a subscriber to Better Homes and Gardens magazine, which I LOVE. I got this recipe from their website, and made it for tonight's dinner. It was easy and really delicious! I like to cook something meatless a few times a week, and this fits that criteria as well. I thought I might need a few more servings than the recipe specifies (we are a family of 8, after all) so I upped some of the ingredients.

1 1.8 oz envelope white sauce mix (I used 2 envelopes of Alfredo sauce mix because I couldn't find plain white sauce mix)
4 c. water
1 14-oz. can vegetable broth (I used 2)
1 1/2 c. slice fresh mushrooms (I had a 7 oz. can, so I used those)
1/2 c. chopped onion (I used 1/4 c. dry minced)
3 cloves garlic (I used somewhere between 1/2 to 1 t. of granulated garlic)
1/2 t. basil
1/4 t. salt
1/4 t. oregano
1/8 t. cayenne (I don't like this, so I used 1/2 t. black pepper)
1 7-8 oz. package of dried cheese tortellini (I used about 12 oz. of tricolor cheese tortellini)
1 12 oz. can evaporated milk
6 c. fresh baby spinach leaves, or torn spinach (I used some frozen, and less than the recipe cuz I'm about the only one who like it! Ditto on the mushrooms above)
Finely shredded parmesan cheese

Place dry sauce mix in 4 qt. slow cooker. Gradually add the water and whisk until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and pepper. Cover and cook on low for 5-6 hours, or high 3 hours. Stir in dried tortellini. Cover and cook on low for one hour, or high for 45 minutes. Stir in evaporated milk and spinach. If desired, sprinkle individual servings with black pepper and parmesan cheese. 4 servings (per original recipe). I got enough for 8, with 2 servings left over for tomorrow's lunch. I also made some french bread and we ate it with the soup.