Crockpot Creamy Tortellini

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.

• 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

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.

• 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.

• 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.

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