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Slow-Cooker Spinach-Mushroom Tortellini
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Prep Time:
30 minutes
Total Time:
7 hours 50 minutes
Delicious vegetarian slow cooker dinner, creamy and cheesy, perfect comfort food.
Ingredients:
  • 1 package (8 oz) white button mushrooms, thinly sliced
  • 1 cup thinly sliced yellow onions
  • 4 tablespoons butter, melted
  • 2 tablespoons soy sauce
  • 1/2 teaspoon pepper
  • 2 cups Progresso™ Broth Vegetable(from 32-oz carton)
  • 1 package (20 oz) refrigerated cheese-filled tortellini
  • 1 package (8 oz) cream cheese, softened and cubed
  • 3 cups baby spinach leaves, lightly packed
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/4 cup shredded fresh basil leaves
Instructions:
  • Prepare the slow cooker by greasing it with cooking spray. Combine mushrooms, onions, melted butter, soy sauce, salt, and pepper in the slow cooker. Pour vegetable broth over the vegetable mixture.
  • Cover and simmer on low heat for 7 to 8 hours until the veggies are tender and beautifully browned.
  • Combine tortellini and cream cheese in the pot. Cover and cook on low heat for 15 minutes. Continue cooking and stirring for an additional 14 to 16 minutes, or until tortellini are tender. Stir in spinach and let it sit for 5 minutes. Finish by topping with Parmesan cheese and basil.

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