• 2 lb. butternut squash, peeled and seeded, cut into 1-inch chunks
  • 1 large zucchini, cut in 1-inch chunks
  • 1 large yellow summer squash, cut in 1-inch chunks
  • 1 large onion, diced
  • 1 large red bell pepper, cut in 1/2-inch dice
  • 4 oz. thin green beans, trimmed and cut in 2-inch lengths
  • 28 oz. crushed tomatoes, canned
  • 14 1/2 oz. chicken or vegetable broth
  • 2 T. fresh oregano, chopped
  • 1 1/2 tsp. chopped garlic
  • 3/4 tsp. salt
  • 9 oz. fresh cheese tortellini, pkg.
  • 5 oz. baby spinach, bag
  • 3 T. grated Parmesan cheese

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  1. Combine all ingredients, EXCEPT tortellini, spinach, and Parmesan cheese, in a 5-quart or larger slow cooker.
  2. Cover. Cook on High 3 hours or Low 6 hours.
  3. Uncover. Turn slow cooker to high and stir in tortellini.
  4. Cover. Cook 15 minutes longer, or until pasta is almost tender.
  5. Uncover. Gently stir in spinach and Parmesan.
  6. Cover. Cook 5 minutes longer until spinach is cooked down and tortellini is tender.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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