Description
This Crockpot Creamy Tortellini recipe is a comforting and easy-to-make meal featuring tender cheese tortellini, savory Italian sausage, fresh spinach, and a rich, creamy sauce made with chicken broth, Parmesan, and mozzarella cheeses. Perfect for busy days, this slow-cooked dish delivers deep flavors and creamy texture with minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 20 oz cheese tortellini (refrigerated or frozen)
- 1 lb Italian sausage (optional)
- 2 cups spinach, fresh or frozen
Sauce Ingredients
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Cook the sausage: In a skillet over medium heat, cook the Italian sausage until fully browned, breaking it up as it cooks. Drain any excess fat and set the sausage aside.
- Prepare the crockpot base: In the crockpot, combine the chicken broth, heavy cream, grated Parmesan cheese, garlic powder, Italian seasoning, and black pepper. Stir to mix well.
- Add sausage and spinach: Add the browned Italian sausage and the fresh or frozen spinach to the crockpot mixture, folding them in evenly.
- Slow cook the mixture: Cover the crockpot and cook on low heat for 3 to 4 hours, allowing the flavors to meld and the spinach to wilt.
- Add tortellini and cheese: Stir in the cheese tortellini and shredded mozzarella cheese into the crockpot. Increase the heat to high and cook for an additional 30 minutes, or until the tortellini is tender and the cheese has melted.
- Serve: Give the creamy tortellini a gentle stir and serve warm. Optionally, sprinkle extra Parmesan cheese on top for added flavor.
Notes
- Use frozen tortellini straight from the freezer; no need to thaw before adding to the crockpot.
- For a vegetarian version, omit the Italian sausage and increase the spinach or add mushrooms.
- Adjust seasoning to taste before serving, as some chicken broth brands vary in saltiness.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop or in the microwave.
- For a thicker sauce, you can stir in a tablespoon of cornstarch diluted in cold water before adding the tortellini.
