Terrific Tuscany Tortellini for Slow Cooker

If you use vegetable broth, this is a lovely vegetarian supper that is hearty, satisfying, and delicious. Serve with garlic bread and red wine. This is one of those great Italian dishes that tastes even better leftover!

Ingredients:

• large butternut squash, peeled, seeded, cut into 2cm (1") chunks
• 1 large zucchini, cut in 2cm chunks
• 1 large yellow summer squash, cut in 2cm chunks
• 1 large onion, chopped
• 1 large red bell pepper, cut in 1cm pieces
• 120g (4oz) thin green beans, trimmed and cut in 2cm (1") lengths
• 1 790g (28-oz) can crushed tomatoes
• 1 400g (14oz) can chicken or vegetable broth
• Tbsp. fresh oregano, chopped
• 1 ½ teaspoon chopped garlic
• 3/4 teaspoon salt
• 1 255g (9oz) packet fresh cheese tortellini
• 1 140g (5oz) bag baby spinach
• 1 tablespoon. grated Parmesan cheese

Steps:

1. Combine all ingredients except for tortellini, spinach, and Parmesan cheese in slow cooker. Cover and cook on High setting for 3 hours or Low setting for 6 hours.
2. Turn slow cooker setting to High and stir in tortellini. Cover and cook 15 minutes, or until pasta is not quite tender.
3. Uncover and stir in spinach and Parmesan cheese. Cover and cook 5 more minutes, or until spinach has cooked down and tortellini is tender.

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