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

Step 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.

Step 2)Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.

Step 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.,