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
Directions
- 1
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.
- 2
Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
- 3
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.,