Best 9 Slow Cooker Spinach Mushroom Tortellini Recipes

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.

SLOW COOKER CREAMY TORTELLINI SPINACH AND MUSHROOM SOUP

Steps:

• Melt Butter in a large skillet.
• Add Onion, Minced Garlic and Mushrooms.
• Saute for a few minutes on Medium Heat.
• Add Spinach, sprinkle with salt and black pepper; saute until wilted.
• Add mixture to a Slow Cooker.
• Add all remaining ingredients to Slow Cooker. For a firmer consistently, you can add tortellini during last 30 minutes of cooking time.
• Lightly Stir.
• Cook on High for 3 hours.

MUSHROOM TORTELLINI SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

SLOW COOKER CREAMY TORTELLINI SPINACH SOUP

Steps:

• Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
• Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer - say, 8 hours - it won't hurt).
• Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
• Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
• Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
• Remove bay leaf. Season with additional salt and pepper to taste.
• If adding sausage, place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings.

SPINACH AND TOMATO TORTELLINI RECIPE

Steps:

• Cook tortellini according to package directions.
• In a large saucepan over medium heat while the tortellini cooks, heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
• Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.
• Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm.

VEGETARIAN SLOW COOKER MEAL

Steps:

• Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
• Cook on Low for 5 to 6 hours.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

SLOW-COOKER CHEESY ITALIAN TORTELLINI

Steps:

• In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.