Slow Cooker Butternut Squash Tortellini

Name: Slow Cooker Butternut Squash Tortellini
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped onion; 3 cloves garlic, finely minced; 1/4 teaspoon minced dried rosemary; 1/4 teaspoon dried thyme; 1/4 teaspoon dried sage; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 pounds peeled and cubed butternut squash (about 4 cups or so); 3 cups low-sodium chicken broth; 4-8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed; 1/2 cup freshly grated Parmesan cheese plus more for serving, if desired; 1 1/2 pound refrigerated tortellini (see note above)

Slow Cooker Butternut Squash Tortellini was pinched from <a href="http://www.melskitchencafe.com/slow-cooker-butternut-squash-tortellini/" target="_blank">www.melskitchencafe.com.</a>

"All tortellini are not created equal, I'm afraid. Based on past experience and recipes, I don't think the dry tortellini in the pasta aisle will work out very well (but that's just an untested opinion). I highly recommend using refrigerated tortellini (I usually get mine from Costco but have seen it at my grocery store, too)...."

INGREDIENTS

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2 teaspoons olive oil

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1/2 cup chopped onion

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3 cloves garlic, finely minced

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1/4 teaspoon minced dried rosemary

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1/4 teaspoon dried thyme

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1/4 teaspoon dried sage

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1/2 teaspoon salt

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1/4 teaspoon pepper

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2 pounds peeled and cubed butternut squash (about 4 cups or so)

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3 cups low-sodium chicken broth

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4-8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed

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1/2 cup freshly grated Parmesan cheese plus more for serving, if desired

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1 1/2 pound refrigerated tortellini (see note above)

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