This Crockpot Creamy Tortellini recipe is a comforting, slow-cooked dish that's perfect for busy weeknights. With cheese-filled tortellini, tender spinach, and a rich, creamy sauce, it's sure to satisfy. The addition of Italian sausage makes it heartier, but it's equally delicious without for a vegetarian option. Serve it with a side of garlic bread or a fresh salad for a complete meal.
This Crockpot Creamy Tortellini dish is the ultimate comfort food, perfect for those days when you need a hearty and satisfying meal. It’s made with tender cheese tortellini, creamy sauce, and fresh spinach, all slow-cooked to perfection. Adding Italian sausage is optional, making it an easy dish to adapt for vegetarians.
INGREDIENTS
- Cheese tortellini: 20 oz, refrigerated or frozen
- Italian sausage: 1 lb, optional
- Spinach: 2 cups, fresh or frozen
- Chicken broth: 4 cups, for a flavorful base
- Heavy cream: 1 cup, to add creaminess
- Grated Parmesan cheese: 1/2 cup, for richness
- Garlic powder: 1/2 teaspoon, for flavor
- Italian seasoning: 1/2 teaspoon, to add herby flavor
- Black pepper: 1/4 teaspoon, for seasoning
- Shredded mozzarella cheese: 1 cup, for a cheesy finish
INSTRUCTIONS
- Step 1:
- In a skillet, brown the Italian sausage (if using) until fully cooked. Drain excess fat.
- Step 2:
- In a crockpot, combine chicken broth, heavy cream, Parmesan cheese, garlic powder, Italian seasoning, and black pepper. Stir in the sausage and spinach.
- Step 3:
- Cover and cook on low for 3-4 hours.
- Step 4:
- Stir in the tortellini and mozzarella cheese. Cook on high for an additional 30 minutes, until the tortellini is tender and the cheese is melted.
Serving and Storage Tips
- Serve warm, topped with extra Parmesan cheese if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot or on the stove.
Helpful Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- If using frozen tortellini, no need to thaw beforehand.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis suggests adding a pinch of red pepper flakes to the broth for a slight kick of heat.