Description
This Creamy Crockpot Tortellini recipe combines Italian sausage, cheese tortellini, and spinach in a rich and flavorful creamy tomato sauce, all made effortlessly in your slow cooker. Perfect for a comforting weeknight dinner, it’s creamy, cheesy, and packed with hearty flavors.
Ingredients
Scale
Sausage and Base
- 1 pound Italian sausage, casing removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup low sodium chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Components and Pasta
- 1 (8-ounce) block cream cheese, cubed
- 1 (20-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
Instructions
- Cook Sausage: In a large skillet over medium heat, cook the Italian sausage until browned and crumbled. Drain any excess grease to avoid a greasy dish.
- Combine Ingredients in Crockpot: Transfer the browned sausage to the crockpot. Add diced onion, minced garlic, marinara sauce, diced tomatoes with juices, chicken broth, Italian seasoning, salt, and black pepper. Stir everything together to combine the flavors.
- Slow Cook the Base: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the flavors meld together and the onion softens.
- Add Cream Cheese: Stir in the cubed cream cheese until fully melted and smooth, creating a creamy sauce base.
- Cook Tortellini and Spinach: Gently add the refrigerated cheese tortellini and chopped spinach to the crockpot. Stir carefully to coat the pasta with the creamy sauce, then cover and cook on high for 20 to 30 minutes until the tortellini is tender.
- Finish with Parmesan: Stir in grated Parmesan cheese just before serving to add a savory finish to the dish.
Notes
- Choose mild or hot Italian sausage depending on your spice preference.
- For a thicker sauce, reduce chicken broth by ¼ cup.
- Add a pinch of red pepper flakes for extra heat if desired.
- Spinach can be swapped for kale for a different green vegetable.
- If using frozen tortellini, increase the cooking time by about 10 minutes to ensure it cooks through.
