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Slow-Cooker Spinach-Mushroom Tortellini

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By Betty Crocker Kitchens
Updated Oct 18, 2017
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This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast.

Slow-Cooker Spinach-Mushroom Tortellini

  • Prep Time 30 min
  • Total 7 hr 50 min
  • Servings 6
  • Ingredients 12
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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

Instructions

  • 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.

Nutrition

430 Calories
29g Total Fat
15g Protein
25g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
270
Total Fat
29g
45%
Saturated Fat
17g
87%
Trans Fat
1g
Cholesterol
150mg
49%
Sodium
1640mg
68%
Potassium
400mg
11%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
7%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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