Main Dishesbettycrocker4.6
Slow-Cooker Spinach-Mushroom Tortellini
This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast.
👥 6 Servings⏱️ Prep & Cook: 7h 50m⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
📝 Preparation Steps
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.
(8 oz) white button mushrooms, thinly sliced1 packagebutter, melted4 tablespoons(20 oz) refrigerated cheese-filled tortellini1 package(8 oz) cream cheese, softened and cubed1 packagesoy sauce2 tablespoons
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.
Nutrition Facts
calories
430
fat Content
4
serving Size
1 Serving
fiber Content
2 g
sugar Content
4 g
sodium Content
1640 mg
protein Content
15 g
trans Fat Content
1 g
cholesterol Content
150 mg
carbohydrate Content
25 g
saturated Fat Content
17 g
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