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Slow Cooker Butternut Squash Tortellini

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes

Ingredients

  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 3 cloves garlic, finely minced
  • ¼ teaspoon minced dried rosemary
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds peeled and cubed butternut squash, about 4 cups or so
  • 3 cups low-sodium chicken broth
  • 4 to 8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed
  • ½ cup freshly grated Parmesan cheese plus more for serving, if desired
  • 1 ½ pound refrigerated tortellini (see note)

Instructions 

  • In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.
  • Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.
  • Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or using a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed). Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender.
  • Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.

Notes

Tortellini: all tortellini are not created equal, I'm afraid. Based on past experience and recipes, I don't think the dry tortellini in the pasta aisle will work out very well (but that's just an untested opinion). I highly recommend using refrigerated tortellini (I usually get mine from Costco but have seen it at my grocery store, too).