This is one of my favorite type of slow cooker recipes… set it and forget it. I actually made it overnight and then woke up in the morning and finished it. Granted, the one downfall of making something in a slow cooker overnight is that you are awoken by the smell of something delicious cooking. The downfall isn’t the deliciousness, but, the interrupted sleep of course. Especially on the weekend when you are trying to get the few extra minutes you can’t afford to get during the week because of work, school, life, etc.
To start, cook mushrooms and onions in a greased slow cooker insert (I sprayed mine with cooking spray) along with butter, vegetable broth and spices for about 7 to 8 hours, until the veggies are tender. Next, stir in refrigerated tortellini and cubed cream cheese and cook, covered, for an additional 30 minutes, stirring once halfway through. Stir in the spinach and let it stand (covered) for an additional 5 minutes. After the 5 minutes, stir in parmesan cheese and fresh parsley and enjoy!
If you plan on reheating this, add some vegetable broth to it prior to doing so. Doing so will give you a creamier sauce. The first time I heated it up I didn’t and while it was delicious, it didn’t have the same creaminess it did when it was done cooking initially. So, the second time I added a little broth and that did the trick.
Slow Cooker Mushroom-Spinach Tortellini
8 oz. Mushrooms (I used baby bella)
1 medium onion, thinly sliced
1 1/2 teaspoons salt
3/4 teaspoons onion powder
3/4 teaspoons garlic powder
3/4 teaspoons dried parsley
1/4 teaspoon black powder
4 tablespoons unsalted butter, melted
2 cups vegetable broth
20 oz. package refrigerated tortellini (I used Buitoni three-cheese)
8 oz. package cream cheese cubed, at room temperature
6 oz. bag of baby spinach
1/2 cup shredded parmesan cheese
1/4 cup fresh parsley, chopped
*Original recipe called for 1 teaspoon of salt and 1 tablespoon of Garlic & Herb Seasoning (Mrs. Dash)
Spray the insert of a slow cooker with cooking spray. Add the mushrooms, onion, spices, butter and vegetable broth. Give everything a good stir and cover and cook on low for 7 to 8 hours, or until the vegetables are tender.
Stir in the tortellini and cream cheese and continue to cook on low, covered, for an additional 30 minutes. Stirring once halfway through.
Stir in the spinach and let stand for an additional 5 minutes, covered. Sprinkle with the cheese and parsley then serve.
Recipe slightly modified from Tiny Kitchen Capers