Description
This creamy crockpot tortellini recipe combines Italian sausage, tender cheese tortellini, and spinach in a rich tomato and cream cheese sauce. Cooked low and slow in a crockpot, it’s a comforting, easy one-pot meal perfect for busy days.
Ingredients
Scale
Meat & Dairy
- 1 pound Italian sausage (mild or spicy)
- 1 (8-ounce) block cream cheese, cubed
- ½ cup grated Parmesan cheese
Vegetables & Herbs
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
Pantry
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the sausage and onions: In a skillet over medium heat, cook the Italian sausage with the chopped onion until browned and fully cooked, breaking it up as it cooks. Add the minced garlic and cook for an additional minute. Drain excess fat if necessary.
- Transfer to crockpot and add liquids: Transfer the cooked sausage mixture to the crockpot. Add the crushed tomatoes, chicken broth, Italian seasoning, salt, and black pepper. Stir to combine, then add the cubed cream cheese.
- Slow cook the base sauce: Cover the crockpot and cook on low for 3 to 4 hours, or on high for 1½ to 2 hours, stirring occasionally to help melt and incorporate the cream cheese evenly into the sauce.
- Add tortellini and spinach: About 30 minutes before serving, stir in the cheese tortellini and fresh spinach. Cover and cook on high until the tortellini is tender and spinach is wilted, about 20 to 30 minutes.
- Finish and serve: Stir in the grated Parmesan cheese until combined. Serve the creamy tortellini warm, garnished if desired.
Notes
- Use frozen tortellini if refrigerated is not available; add 10 extra minutes to the cooking time.
- For a spicier version, use hot Italian sausage or add red pepper flakes to taste.
- Leftovers reheat well but may thicken slightly, making an even heartier meal for lunch or dinner.
