Slow-Cooker Spinach-Mushroom Tortellini Recipe - BettyCrocker.com

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