Slow Cooker Spinach Mushroom Tortellini Food

SLOW COOKER SPINACH-MUSHROOM TORTELLINI

Steps:

• Melt the butter.
• Place the sliced mushrooms, chopped spinach, melted butter, soy sauce, vegetable broth, and Italian seasoning into the base of the slow cooker, and give it a gentle stir.
• Set on low and cook for 8 hours.
• About an hour before dinner, pull out the cream cheese and cut into cubes. Then leave out to soften.
• With 15 minutes left in the cooking cycle, stir in the softened cream cheese cubes and the tortellini. Let cook on low for 15 minutes, or until the tortellini has softened. Ladle into serving bowls immediately, so the pasta doesnt overcook.
• Prepare salad.
• Serve Slow Cooker Spinach-Mushroom Tortellini with grated Parmesan cheese garnish, and side salad.

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

Steps:

• 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.