Description
This creamy crockpot tortellini is a comforting Italian-inspired slow cooker dish featuring tender cheese tortellini, flavorful Italian sausage, and a rich, smooth tomato and cream cheese sauce. Perfect for an easy, hands-off dinner, it combines hearty protein, fresh baby spinach, and a touch of Parmesan cheese for an irresistibly creamy and satisfying meal.
Ingredients
Scale
Sausage and Sauce
- 1 lb Italian sausage (mild or spicy)
- 1 (28 oz) can crushed tomatoes
- 1 (8 oz) block cream cheese, cubed
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Pasta and Greens
- 1 (20 oz) package refrigerated cheese tortellini
- 3 cups baby spinach
Finishing
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Italian Sausage: In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it up with a spoon as it cooks. Once cooked, drain any excess grease and transfer the sausage to the crockpot.
- Combine Sauce Ingredients: Add crushed tomatoes, cubed cream cheese, chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper to the crockpot with the sausage. Stir to combine as much as possible. Cover the crockpot.
- Slow Cook the Sauce: Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the cream cheese has fully melted and the sauce is smooth.
- Add Tortellini and Spinach: Stir in the refrigerated cheese tortellini and baby spinach. Cover the crockpot again and cook for an additional 20 to 30 minutes on high, or until the tortellini is tender and heated through.
- Finish with Parmesan: Once cooked, stir in the grated Parmesan cheese before serving to add an extra layer of richness and flavor.
Notes
- You can substitute turkey sausage for a lighter option.
- If using frozen tortellini, add an extra 10–15 minutes of cooking time after adding it to the crockpot.
- For a spicier version, use hot Italian sausage and add a pinch of red pepper flakes.
