1 (2-pound) 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 ounces thin green beans, trimmed and cut in 2-inch lengths
1 can (28-ounce) crushed tomatoes
1 can (14 1/2-ounce) chicken or vegetable broth
2 Tablespoons fresh oregano, chopped
1 1/2 teaspoons chopped garlic
3/4 teaspoon salt
1 package (9-ounce) fresh cheese tortellini
1 bag (5-ounce) baby spinach
3 Tablespoons grated Parmesan cheese
Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a 5-quart or larger slow cooker.
Cover and cook on high 3 hours or low 6 hours.
Uncover; turn slow cooker to high and stir in tortellini.
Cover; continue to cook 15 minutes, or until pasta is almost tender.
Uncover; gently stir in spinach and Parmesan.
Cover; cook 5 minutes until spinach is cooked down and tortellini is tender.