Crockpot Cheese Tortellini and Sausage – Comforting & Creamy

Why Make This Recipe

Crockpot Cheese Tortellini and Sausage is a fantastic dish for anyone looking for comfort food. It’s creamy, cheesy, and packed with flavor. This recipe is perfect for those busy weekdays when you don’t have time to spend in the kitchen. Just throw the ingredients into your crockpot, and let it do the work for you. Plus, it’s made with simple ingredients that you can find easily, making it a great choice for a quick family dinner.

How to Make Crockpot Cheese Tortellini and Sausage

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 1 (19 oz) package frozen cheese tortellini
• 4 cups fresh spinach, chopped
• 1 (28 oz) can diced tomatoes (undrained)
• 1 (8 oz) block cream cheese, cubed
• 4 cups chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions

1. In a skillet over medium heat, cook the Italian sausage until browned and fully cooked. Drain any excess fat and set aside.
2. In your crockpot, combine the browned sausage, diced tomatoes (with their juice), minced garlic, Italian seasoning, and chicken broth. Stir everything together to distribute the flavors evenly.
3. Scatter the cubed cream cheese over the mixture in the crockpot. Cover with the lid and cook on low for 4-5 hours or on high for 2-3 hours, until the cream cheese has melted and combined with the broth.
4. In the last 30 minutes of cooking, add the frozen cheese tortellini and fresh spinach to the crockpot. Stir well to incorporate them into the mixture, ensuring the tortellini cooks through and the spinach wilts.
5. Before serving, taste and adjust the seasoning with salt and pepper as needed.
6. Ladle the creamy, cheesy tortellini and sausage mixture into bowls and serve warm. Enjoy with crusty bread or a simple salad.

How to Serve Crockpot Cheese Tortellini and Sausage

Serve this dish hot in bowls, giving each person a generous portion. Its creamy texture pairs wonderfully with crusty bread or a fresh salad. You can also sprinkle some extra Italian seasoning or grated cheese on top for added flavor.

How to Store Crockpot Cheese Tortellini and Sausage

If you have leftovers, you can store them in an airtight container in the fridge for 3-4 days. Be sure to let the dish cool down before placing it in the fridge. You can reheat it in the microwave or on the stove over low heat. If you want to store it for a longer period, consider freezing it in a freezer-safe container for up to 2-3 months.

Tips to Make Crockpot Cheese Tortellini and Sausage

• Use fresh ingredients for the best flavor.
• You can substitute the Italian sausage with ground turkey or chicken for a lighter option.
• Make sure not to overcook the tortellini in the last step; it should be tender but not mushy.

Variation

You can add other vegetables like bell peppers or mushrooms for extra nutrients. If you want a bit of heat, add some red pepper flakes.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, you can use fresh tortellini. Just reduce the cooking time to about 15-20 minutes before serving.

What if I don’t have chicken broth?

You can use vegetable broth or even water. However, using broth will enhance the flavor of the dish.

Is this dish suitable for meal prep?

Absolutely! It’s perfect for meal prep. You can make a big batch and store it for quick meals during the week.

Crockpot Cheese Tortellini and Sausage – Comforting & Creamy

This crockpot recipe for cheese tortellini and sausage is a delightfully comforting and creamy dish, perfect for a hearty family meal with minimal fuss.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 people

Calories 550 kcal

Equipment

• Slow cooker (6-quart or larger)
• Skillet

Ingredients

  

Main Ingredients

• 19 ounces Italian sausage casings removed, cooked, and drained
• 8 ounces cream cheese softened and cut into cubes
• 2 cups chicken broth
• 14.5 ounces diced tomatoes undrained
• 6 ounces tomato paste
• 0.5 cup heavy cream
• 5 ounces fresh spinach
• 0.5 cup Parmesan cheese grated, plus more for serving
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 19 ounces refrigerated cheese tortellini

Seasoning (Optional)

• Salt to taste
• Black pepper to taste

Instructions

 

Instructions

• Cook the Italian sausage in a skillet over medium heat, breaking it apart, until it is no longer pink; then drain any excess grease and transfer the cooked sausage to a 6-quart or larger slow cooker.
• To the slow cooker, add the cubed cream cheese, chicken broth, undrained diced tomatoes, tomato paste, heavy cream, dried oregano, and garlic powder, stirring well to combine all ingredients.
• Cover the slow cooker and cook on low for 3-4 hours or on high for 1.5-2 hours, stirring occasionally to ensure the cream cheese melts and the sauce is smooth.
• Stir in the fresh spinach and refrigerated cheese tortellini, ensuring they are submerged in the sauce, then replace the lid.
• Continue cooking for another 20-30 minutes on high, or until the tortellini are al dente and the spinach has wilted.
• Stir in the grated Parmesan cheese and season with salt and pepper to taste; serve immediately, garnished with additional Parmesan cheese if desired.

Notes

This recipe is incredibly versatile! Feel free to add other vegetables like mushrooms, bell peppers, or zucchini during the last hour of cooking. For a vegetarian option, omit the sausage and add extra vegetables, or use a plant-based sausage alternative. The sauce can be made thicker by adding a cornstarch slurry at the end, if desired.