Description
Creamy Crockpot Tortellini is a comforting and hearty Italian-inspired slow cooker recipe featuring cheese tortellini, savory Italian sausage, fresh spinach, and a rich creamy tomato sauce made with cream cheese and Parmesan. Perfect for an easy weeknight dinner, this one-pot meal requires minimal prep and delivers maximum flavor with tender pasta and melty cheese in every bite.
Ingredients
Scale
Protein
- 1 pound Italian sausage (mild or spicy)
Pasta and Vegetables
- 1 (20-ounce) package refrigerated cheese tortellini
- 3 cups baby spinach (roughly chopped)
Canned Goods and Dairy
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1 (8-ounce) block cream cheese (cubed)
- 1/2 cup grated Parmesan cheese
Liquids and Seasonings
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until it is browned and crumbled. Drain any excess fat to reduce greasiness and ensure a cleaner flavor.
- Combine Ingredients in Slow Cooker: Transfer the cooked sausage to a 6-quart slow cooker. Add the diced tomatoes with juices, cubed cream cheese, grated Parmesan cheese, chicken broth, Italian seasoning, garlic powder, salt, and pepper. Stir gently to combine all ingredients thoroughly.
- Slow Cook the Sauce: Cover the slow cooker and cook on low for 3 to 4 hours. Stir once or twice during this time to help the cream cheese melt evenly into the sauce, creating a creamy texture.
- Add Tortellini and Spinach: About 30 minutes before serving, stir in the refrigerated cheese tortellini and roughly chopped baby spinach. Cover again and cook until the tortellini is tender and the spinach has wilted, approximately 25 to 30 minutes.
- Serve Warm: Once the tortellini is cooked through and the spinach softened, stir gently to mix everything evenly and serve warm for a delicious creamy pasta meal.
Notes
- For a vegetarian version, omit the sausage and substitute with mushrooms or white beans for added protein.
- This recipe works best with refrigerated tortellini rather than frozen or dry pasta for ideal texture and cooking time.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-Inspired
