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
Preparation
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.
