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.
Directions
Recipe 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 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
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