Slow-Cooker Spinach-Mushroom Tortellini

Name: Slow-Cooker Spinach-Mushroom Tortellini
Prep time: 30 min
Yield: 6
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

Slow-Cooker Spinach-Mushroom Tortellini was pinched from <a href="https://www.bettycrocker.com/recipes/slow-cooker-spinach-mushroom-tortellini/7640587d-9be9-4c20-983e-222ca48aa6ae" target="_blank" rel="noopener">www.bettycrocker.com.</a>

"This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast. ...MORE+ LESS-..."

INGREDIENTS

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1 package (8 oz) white button mushrooms, thinly sliced

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1 cup thinly sliced yellow onions

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4 tablespoons butter, melted

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2 tablespoons soy sauce

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1/2 teaspoon salt

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1/2 teaspoon pepper

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2 cups Progresso™ Broth Vegetable(from 32-oz carton)

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1 package (20 oz) refrigerated cheese-filled tortellini

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1 package (8 oz) cream cheese, softened and cubed

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3 cups baby spinach leaves, lightly packed

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1/2 cup shredded Parmesan cheese (2 oz)

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1/4 cup shredded fresh basil leaves

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