Slow-Cooker Spinach-Mushroom Tortellini
This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast.
Ingredient
- 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 salt
- 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
Direction
- Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
- Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
- Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.
