1(2 lb) butternut squash, peeled and seeded, cut into 1" chunks 1 large zucchini cut in 1" chunks 1 large yellow summer squash, cut in 1" chunks 1 large onion, diced 1 large red bell pepper, cut in 1" dice (I did not use) 4 oz thin green beans, trimmed and cut in 2" lengths 1 28 oz can crushed tomatoes 1 14 ½ oz can chicken or vegetable broth 2 Tbs fresh oregano chopped 1 ½ tsp chopped garlic 3/4 tsp salt 1 9 oz pkg fresh cheese tortellini 1 5 oz bag baby spinach 3 Tbs grated Parmesan cheese (I used more)
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.