Slow Cooker Mushroom-Spinach Tortellini
An easy vegetarian dish with tender 3-cheese tortellini and fresh baby spinach in a creamy mushroom and onion sauce. Carnivores in your life? Not to worry, you can substitute meat tortellini and chicken broth.
Servings Prep Time
4-6 15minutes
Cook Time
8hours 30 minutes
Servings Prep Time
4-6 15minutes
Cook Time
8hours 30 minutes
  • 1(8 ounce) container sliced mushrooms
  • 1medium onion, thinly sliced
  • 1teaspoon salt
  • 1tablespoon garlic and herb seasoning(such as Mrs. Dash)
  • 4tablespoon (1/2 stick) butter, melted
  • 2cups vegetable broth
  • 1(20 ounce) package refrigerated cheese tortellini(such as Buitoni)
  • 1(8 ounce) package cream cheese, softened and cubed
  • 3cups baby spinach
  • 1/2cup shredded Parmesan cheese
  • 1/4cup fresh parsley, chopped
  1. Spray slow cooker with cooking spray. Add mushrooms, onion, salt, garlic and herb seasoning, melted butter, and vegetable broth.
  2. Cover and cook on low for 7-8 hours or until veggies are very tender. Stir in tortellini and cream cheese. Cook on low additional 30 minutes or until tortellini is tender; stir once halfway through.
  3. Stir in spinach and let stand 5 minutes. Sprinkle with Parmesan cheese and parsley. Serve immediately.

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