CATEGORIES
Slow cooker

Slow Cooker Mushroom Tortellini

Prep:
30 m
Cook:
7 h 20 m
Ready in:
7 h 50 m
Yum
A hearty, steaming, cheesy vegetarian dinner that will be waiting for you all day to toss the tortellini and stir until tender!
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INGREDIENTS
Servings: 6
White button mushrooms, thinly sliced
8 oz.
Yellow onions, thinly sliced
1 cup
Melted butter
4 tbsp.
Soy sauce
2 tbsp.
Salt
½ tsp.
Pepper
½ tsp.
Vegetable broth
2 cups
Refrigerated cheese-filled tortellini
1 package (20 oz.)
Cream cheese, cubed
8 oz.
Baby spinach
3 cups
Parmesan cheese, freshly shredded
2 oz.
Fresh basil or arugula, shredded
¼ cup
DIRECTIONS
  1. Apply cooking spray to your slow cooker pot. Add onions and mushrooms, mix well; season with soy sauce, salt, and pepper.
  2. Add broth into the pot. Cover with a lid; set to LOW and let cook for 7 to 8 hours (the veggies should be lightly browned and tender).
  3. After 7 to 8 hours, add tortellini and cubed cream cheese. Stir gently to combine; cook on LOW for 15 minutes. Remove the lid; cook stirring for 15 minutes more. Add spinach, stir to combine; let stand until wilted (5 minutes). Serve topped with Parmesan and basil/arugula.
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